Smoked Salmon Pizza with Cream Cheese & Dill, Aug 7-Aug 13, 2020

Hosted by Barbara J Nosek

New Salon every Friday – c’mon in

CS friends, and help yourself to tasty resources

We’re going to enjoy a bit of a summer break, and when we see you right back here on Sept 4, 2020, it will be with a new look featuring a breezier format, faster reading, and a permanent emphasis on easy comfort food recipes plus a new chatty feature. 

We’ll also introduce an Alexa page with recipes, tips and more. Plus an expanded shopping experience that you can tap into without leaving home. Cooking tips will move to social media.

So you don’t miss a thing, this would be a great time to sign up for weekly email “invitations” which you can do at the right or by joining our social media family with the icons at the bottom of the post.

  COMFORT FOOD  

Could this be summer’s most perfect dish?

Credit for creating the original smoked salmon pizza most likely goes to Wolfgang Puck and most assuredly goes to this famed and acclaimed chef for its high profile and popularity from coast to coast and probably beyond. But over the years others have checked in with their own variations for the crust and add-ons of this cool treat.

Our feature here is an amalgam of flavors that I like best from the number of recipes I viewed. It doesn’t stray too far or add too much because a great deal of the culinary charm of Puck’s signature dish is its simplicity. And, no baking!

I started with a store-bought baked pizza crust. Smoothed on a nice layer of cream cheese, then smoked salmon, bits of tomato and green onion, and then a good sprinkling of dillweed {fresh dill is even better}. Avocado is sort of a natural match with the salmon.

I’ve included links below to Puck’s original and a google page of other sources. Once you lay down a good crust, a creamy layer and the smoked salmon you already have something wonderful and anything else is at the pleasure of your imagination.

Puck’s recipe on the Food & Wine site     Google page of recipes     Wolfgang Puck cookbooks 

  FOOD TIPS FOR THE TIMES  

Shopping, cooking, storing, substituting, using up, helping, amusement, health & safety

  Time on your hands? If you own a copy of Diner’s Dictionary, you can spend many pleasurable moments just paging through its entries that often bring into the mix detail on uses, history, geography, literature, people, anecdotes and more. Take that, google.

  What prompted a recent trip through its treasures was a reference to Dan Dan noodles in Food & Wine. It’s a dish I’ve seen referenced many times before, so it was time to see what this was all about, and there it was. “Street Food from the Szechwan province of west central China, consisting of noodles cooked in a spicy sauce that typically includes Szechwan pepper. Dan Dan refers literally to the carrying pole used by street vendors.” Next, searching for an awesome recipe.

  Remember the ice cream bread we featured in our 07.17.20 Salon? Made the 3-ingredient wonder again, this time with chocolate chip cookie dough ice cream. Oh, yeah. The dough part turned into a kind of butterscotchy caramel as it baked, and then there’s the sprinkling of chips. Next time thinking chocolate ice cream bread.

  Hey, bakers! Did you know there’s a community for you hosted by Taste of Home. Called Bakeable, it offers “everything you want to know about baking, including the very best recipes, gorgeous inspiration and easy step-by-step instructions.” But wait, there’s more. “Join our active community of bakers by taking part in a monthly baking challenge.”

  Be careful. There’s apparently another threat to our health and well being in these times as cited in “Why the Pandemic Could Be Causing More Kitchen Fires.” This Food & Wine story looks at some possible reasons, at the same time acknowledging cause and effect is not totally verified. Nevertheless, the reasons serve as a cautionary tale, and just as important, the article details what to do if a kitchen fire does happen.

Send a message to both sides of the aisle in DC & beyond with Tees, Sweats, Hoodies, Mugs, Hats, Buttons – nice styles & colors

“Make America Decent Again” collection crafted by Zazzle – see it right here on CS  OR go right to the Zazzle page 

CS Marketplace Directory

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

You can still see full-featured Salons in the Archives, 04.10.20 & earlier

Looking for something in CS?

Scroll & check previews OR use the search box OR contact me at bjnosek@gmail.com

Questions, comments?

Use the same email, enter CooksSalon in the subject line – see the Let’s Chat tab for further details

Note

All transactions are solely between the buyer and linked supplier

and I’m associate of Amazon, Zazzle, and SunFrog, only

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

All pages ©2020 CooksSalon.com

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Cobb Salad goes global x 3, July 31-Aug 6, 2020

Hosted by Barbara J Nosek

New Salon every Friday – c’mon in

CS friends, and help yourself to tasty resources

We want to help us all stay safe – and find joy in the kitchen, our own special haven

  COMFORT FOOD  

Salad at its tasty best 

Well I had a bonus discovery here, aside from the salads, and likely many all you are already in this loop. But for those who aren’t, as I was wasn’t, there is a great food site preemptively called Food.com, which is actually in the same biz family as Food Network and Cooking Channel among other brands.

So that’s where I found the boffo Mexican Cobb shown here, recipe by PanNan. It comes together with the freshness of Mex veggies, the richness of cheese, and the heartiness of chicken and beans. And, so pretty!

Rachael Ray’s fan blog gives us the Italian version, straight out of Ray’s Express Lane Meals cookbook. In this one the side by side ingredients give the chicken some competition with salami and Italian peppers to kick it all up.

One of CS’ faves, Taste of Home, checks in with a taste of Asia, or more specifically Thai. The chicken and veggie-rich mix takes on a whole new life with the drizzle of peanut-sesame dressing.

Next week: Smoked Salmon/cream cheese pizza

Mexican Cobb Salad    Italian Cobb Salad    Thai Cobb Salad  

Rachael Ray’s Express Lane Meals cookbook on Amazon

♦  FOOD TIPS FOR THE TIMES  

Shopping, cooking, storing, substituting, using up, helping, amusement, health & safety

  Experts say a good breakfast can get us off to a good start with benefits that last well into the day. And with today’s extra challenges that may be even more necessary than usual. Now you may well agree with that and still think . . . borrrrring. Well, now, see if this might change your mind. “These 5 Beautiful Breakfast Bowls Will Brighten Up Your Morning” from Clean Plates- surprisingly satisfying combos.

  Need a treat? Like Black Forest Cake? If yes to both you may well be ready for a Black Forest Sundae. And it’s just what it sounds like in terms of the tasty components. The news is in the sourcing. French vanilla ice cream left over from the ice cream bread, 07.17.20 Salon. Cherry filling leftover from our fruit pizza, also 07.17.20 Salon. Chocolate sauce left over from our banana split {breakfast!}, 06.26.20 Salon.

  This site is like “don’t waste food” central. Called Save the Food, it helps you do just that with prep and storage tools, recipes that give a second life to otherwise trash-bound items, a lesson in how much money you can save with these practices, even a party planner that guides you on amounts to purchase, plus stories galore in the Community. As they say on the site, become a food waste warrior.

Send a message to both sides of the aisle in DC & beyond with Tees, Sweats, Hoodies, Mugs, Hats, Buttons – nice styles & colors

“Make America Decent Again” collection crafted by Zazzle – see it right here on CS  OR go right to the Zazzle page

CS Marketplace Directory

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

You can still see full-featured Salons in the Archives, 04.10.20 & earlier

Looking for something in CS?

Scroll & check previews OR use the search box OR contact me at bjnosek@gmail.com

Questions, comments?

Use the same email, enter CooksSalon in the subject line – see the Let’s Chat tab for further details

Note

All transactions are solely between the buyer and linked supplier

and I’m associate of Amazon, Zazzle, and SunFrog, only

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

All pages ©2020 CooksSalon.com

 

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Rich and creamy {& famous} clam chowder, April 10-April 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 – “easiest” asparagus / salsa=16 dinners / corona through food?    CS MARKETPLACE SPOTLIGHT – our fun new mugs / adda Mada    FEATURED RECIPE – trick it up    TIP – read & ready    THE WEEK – there’s good and there’s good / possible leftovers resource / play without fear

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  What a great time for an asparagus recipe, just when the tender spears are becoming available. Even better, “This might be the easiest way to make asparagus.” It’s in a skillet, few ingredients, says 5 minutes.

  As promised in last week’s Salon, here is AllRecipe’s offer of “16 Easy Dinners to Make with a Jar of Salsa.” Note as with many of these slide shows you can also opt to just scroll down and see the full list. I think my list-topper is likely to be the Black Bean Breakfast Bowl, or wait, maybe the Cilantro Lime Garlic Sauteed Shrimp {D’s Taco Pizza?}.

Thinking we’d all like to know the answer to this. “Can You Contract Coronavirus Through Food?” MyRecipes takes our previous posts a step further with “Why you need to pay attention before, during, and after your supermarket visits {and home deliveries}.” Their information is sourced from the CDC and FDA.

  CS MARKETPLACE SPOTLIGHT   

Cheer up your morning {or any time} with a fun CS mug

Our own CS mug collection {five is a collection, right?} is now on its own page right here on the Salon site. More will come in the days ahead.The Mug With A Hoop

For now, you can raise a toast to chocolate, coffee, ice cream, and parties. And rounding out the lineup, one I just love . . . “In this house I’M the celebrity chef” – you too?

All of them are our own designs. But credit for the craftwork goes to CA-based Zazzle, home of many fine crafts.

The page also gives you links to other food-themed mugs on Zazzle plus on Amazon and SunFrog. Some are more cups than mugs, like the clever one shown here from Amazon. Images are clickable.

CS Fun Mug page    CS Marketplace Directory

NEW, our “Make America Decent Again” collection on Zazzle now includes a tee, hoodie. button, sweatshirt and mug – all right now on BJN’s Eclectic Mall page

  FEATURED RECIPE  

Make as is or use their own trick

In our 03.27.20 Salon we featured Todd Wilbur’s book, “Top Secret Recipes/Step by Step.” I had mentioned that among the preps landing on my to-make list was this very one from the famous Boston {etc} restaurant group, Legal Sea Food.

The amped up flavor is thanks to such ingredients as bacon, onions, garlic, and spices. I actually used bottled clam juice for the stock, and here’s one of two ‘fess-ups – canned clams, added at the end and gently heated so they stayed tender.

The second ‘fess up requires a detour, in fact to Boston. I’m long familiar with Legal Sea Foods given that it was a mandatory stop any time my husband and I were in town.

Top Secret Recipes Step-by-Step: Secret Formulas with Photos for Duplicating Your Favorite Famous Foods at HomeOne time while we were at the bar awaiting our table we had a pleasant conversation with the bartender. In the course of the chat we mentioned how we were all but addicted to their fish chowder.

Whether he should have told us or not, he did – the secret he said is a lot of Monterey jack cheese. The question was, is that true or not, but our fairly experienced taste buds thought it probably was and that’s what I’ve borrowed for the clam chowder in place of the flour and cornstarch, melting in till it was as thick as I wanted, and then the clams.

Btw, I learned something that’s reflected in the recipe link. Don’t know how many are in its “library,” but apparently Google posts entire books and that’s where the link will take you. If you’d rather have a real book in your hands, there’s also the Amazon link where you’ll see Wilbur’s work merits 4 1/2 stars, available at good discounts for both Kindle and paperback.

Recipe     “Top Secret Recipes Step by Step”    Wilbur’s other Top Secret Recipes cookbooks  

  TIP  

For some CS-ers, this is going to be a great big Duh!

Which is to say, you might take a look at the subject and say, well of course I do that. But not all of us do, all the time, and I’m as guilty as anyone else in this regard.

The subject is, reading the recipe. And not just right before you make it, but a day or two before you make it.

Do you have all the ingredients. And just as important, do you have enough of each ingredient. Are the necessary appliances in working order. Does anything have to be done in advance – marinating, baking, chilling, freezing. Or, can some of the steps be completed in advance.

Party time makes this pre-look even more critical, and now we’re likely talking more than one recipe. Are the necessary big bowls and pans going to be available or in use for something else. Is there room in the oven or on the stove for all the planned preps. Is there time to get it all ready.

So grab a cup of coffee or your beverage of choice, sit back and relax. And have a nice little read.

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  I was drawn to a headline regarding Quarantine Cakes on my Echo Show. Turns out they’re from a bakery in CA, designed for 1 or 2 people, frosted with coronavirus messages {“Stay 6 ft apart,” e.g.}. Not sure what I was expecting, but not exactly this, and not something available only locally. But maybe, intentionally or otherwise, there’s a message here anyway – don’t have to totally abandon good eating habits, but maybe this is a time to indulge in a few more treats than usual. We’ll do our best to help.

  In case you have an Echo Show, one of the features that’s quite handy is asking Alexa how to use up leftovers, as a general question or regarding a specific ingredient. I asked her about some leftover cooked shrimp and she came back with shrimp quesadillas and lemon garlic shrimp. You can then of course ask her for the recipe.

  Are you among those spending a little more time at home than usual these days. One possibility to pass the time is to . . . play with your food. And do it without fear because, cooks being among the most creative folks on earth, we can almost always find ways to turn the bad to good. E.g., I recently made a layer cake instead in a sheet pan, and after a guessed-at baking time the poked-in wooden skewer came out clean and the edges had started to pull away.

  But after it cooled somewhat discovered that actually the bottom was decidedly not cooked. Hmmmm. Hauled out a large skillet, in with a little oil, and then dropped in squares of the cake undercooked side down, until done and a little crisp. Over briefly for some crispness on the done side. Then cooled, wrapped portions in foil, and into the freezer to emerge on demand as tasty pancakes.

This week’s:

  •  Photo credits – cup, mug, book-Amazon / recipe-my photo of Wilbur’s page / others-mine
  •  Link sources – cooking asparagus-MyRecipes / brownies-msn.com / photo links for cup & mug, books-Amazon
  • Partnerships – Amazon {ongoing – Amazon, Zazzle, SunFrog}

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

So far next week: Starting next week our Salon will convert for now to a more simple format, just two elements – a comfort food recipe and whatever food safety measures we can find

Last week, just below: taco shell the blank slate, best cobbler?, marinara + + , sheet pan 2.0, warm chocolate cobbler, flour trick, save the milk, fun with taters, impromptu dressing

Looking for something in CS?

Scroll & check previews OR use the search box OR contact me at bjnosek@gmail.com

Questions, comments?

Use the same email, enter CooksSalon in the subject line – see the Let’s Chat tab for further details

Note

All transactions are solely between the buyer and linked supplier

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

All pages ©2020 CooksSalon.com

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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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10 last minute gifts for cooks & their kitchens, Dec 20, 2019 – Jan 2, 2020

Hosted by Barbara J Nosek

New Salon every Friday – c’mon in

CS friends, and help yourself to tasty resources!

ALL THE BEST TO OUR SALON FRIENDS THROUGHOUT THIS JOYOUS SEASON

LET’S MEET RIGHT BACK HERE ON JAN 3, 2020

WE’LL GREET THE NEW YEAR WITH RECIPES  GALORE, THE TASTIEST FROM 2019

Link for tasty leftover turkey recipes on google

  Here are some of this year’s top featured items that might rescue procrastinators 

Click the item link to go to the Amazon page, and Salon link for that week’s recipes & resources

Check delivery times in item listings

The Diner's Dictionary: Word Origins of Food and Drink

Marketplace, 02.15.19  I just love Diner’s Dictionary. Open to just about any page and expect to find something fascinating.

Of course it’s also a fast resource for an individual ingredient, a single food item, or an entire dish. Alphabetical, too. What fun!

And happily, you may find in some cases not only the definition, but as well characteristics, uses, and origins, plus related geography, history, literature, law, commerce, and notable people. Hardcover, 4 1/2 stars on Amazon. Diner’s Dictionary 

Featured Recipe, 02.22.19  Our recipe that week, Chocolate Chip Cookie Pie, is hands-down one of the best desserts I’ve ever made.

It comes from David Venable, of the QVC show “In the Kitchen with David, in his “Comfort Food Shortcuts,” specializing in satisfying dishes that marry your cooking talents to grocery store convenience.

Lots of dips, soups, saucy preps, casseroles, rich desserts. E.g., bananas foster pancakes, pepperoni/cheesy breadsticks, chocolate stuffed {store-bought!} bread, peach enchiladas. “Comfort Food Shortcuts” cookbook

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"

Marketplace, 03.08.19  A kicky food poster can add a fun, whimsical touch to any kitchen or dining area. And so many choices, framed and unframed.

There are designs dedicated to herbs & spices, fruits & vegetables, casseroles & ethnic foods, coffee & tea, beer & wine, dishes & utensils, chefs & kitchenware, collages & sayings. There’s a link for that week to the top rated selections. Spice poster

Marketplace, 03.22.19  Martha’s total take on cleaning, organizing, repairing, laundry, decorating, crafts, gardening, pet care, entertaining . . .

And cooking too! Tool repurposing, produce purchases, freezer use, leftovers, timesavers, basic methods, troubleshooting, baking skills. No actual recipes, but guides for veggie broth, nut butters, pan sauces, parchment cooking, a proper omelet, and more.

All beautifully illustrated, 4 1/2 stars on Amazon.  “The Martha Manual”

American Masters: James Beard DVDMarketplace, 05.31.19  This precious DVD takes you right inside the mind of a culinary legend, an iconic chef, the “First Foodie” – James Beard. We hear from him and from those who knew him best in this fascinating tale.

And it is indeed the whole story, from childhood travails, to mom’s influence, early challenges, founding role in The Four Seasons and its pioneering devotion to seasonal cuisine,  personal & professional relationships, cookbooks, ascent to legendary status, post-mortem inspiration for the James Beard Foundation and Awards.  “James Beard” DVD

Nostalgia SCM525BL Vintage Countertop Snow Cone Maker Makes 20 Icy Treats, Includes 2 Reusable Plastic Cups & Ice Scoop – BlueMarketplace, 06.21.19  Oh, how fun is this??? Some lucky person’s very own Sno Cone Machine!

In addition to the adorable little cart shown here, there are others that look more like kitchen appliances, at least one based on a Disney character, a Jelly Belly version, some retro designs and more.

There’s also a link in that week’s Salon to the full range of designs, styles, and prices. Cart-style sno cone machine

The Great Book of ChocolateMy Week, 06.21.19  In April we had featured David Lebovitz’ recipe for chocolate salted caramel tartlets from his book, “My Paris Kitchen.” In the intro he had noted his passion for chocolate.

This Lebovitz  tome, “The Great Book of Chocolate/The Chocolate Lover’s Guide” sure proves that to be true. He gives us chocolate, chocolate, chocolate – back story, tasting hints, health benefits, buying tips, resources and – yes, indeedy! – recipes.

Choco-philes just may want to read this one cover to cover like a pleasurable fine novel.  “The Great Book of Chocolate/The Chocolate Lover’s Guide

The Official Downton Abbey CookbookTidbits, 09.20.19  In her magazine earlier this year, Rachael Ray told us that “to dine like the Crawleys,” just simply serve oysters, soup, fish, fowl, main dish with sauces & veggies, dessert, fruit & cheese, and a final savory. But what would that be specifically?

To the rescue, a Downton Abbey cookbook. And not just recipes, but also their backstories and context. Plus, a guide to throwing a Downton-themed party complete with etiquette tips and customs of the times.

A Downton cocktail book too.  “The Official Downton Abbey Cookbook”

Marketplace, 10.25.19  In our original Salon we featured “Cake Boss” Buddy Valastro’s cake kits for humans, including the mix, the filling, the icing, even the pan. But those may not be available in time. {The links are still available on the original Salon page if you’d like to check}.

Originally we showed here a complete Valastro gift kit for dogs, but when I just now checked the link – nada. There are however individual Valastro baking kits for dog goodies, such as the chicken parm bites shown here.

Other flavors, plus biscuits. Valastro dog treat baking kits

Marketplace, 11.08.19  Kitchen timers these days range from the classic tick-tick-tickers to some with advanced functions. And so many designs, some fun, some stylish, some ready to stick to the fridge, some multi-packs so inexpensive they could be party favors or stocking stuffers.

Equal time for kitty-lovers. And could this one be any cuter??? There are also companion kitchen items on the Amazon page. And you can also find a link to the full array on the Salon page. Cat-and-Mouse Design Timer

 

You might also like to browse in our CooksSalon

Fine Chefs Book & Gift Shop

Gift Shop link is right within CooksSalon. All others on this page go to Amazon. Please see original Salons for available photo credits & partnerships or contact me for information regarding Salons that predated these listings

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

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

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“Multi celebs'” hearty, entree-worthy Tuscan soup, Dec 13 – Dec 19, 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 – Our measurement equivalents page / PBS upcoming cooking shows / stress less  ♦  CS MARKETPLACE SPOTLIGHT – fascinating chef memoir    FEATURED RECIPE – super satisfying soup    TIP – it’s easy . . . or easier  ♦  THE WEEK – edible wreaths / breakfast-dinner do si do / sweet fun 

♦  TIDBITS 

Newsy, schmoozy stuff for cooks 

  As you cook and bake, bake and cook, did you know you can find a whole bunch of “how much?” answers on our Measurement Equivalents page? You’ll find spoons to spoons, spoons to cups, cups to ounces, plus drops, pinches and dashes. There’s also a link to the AllRecipes conversion chart for baking pan sizes. And finally, a list of common ingredients translated to spoons and cups, ounces and pounds.

No Passport Required  PBS has you covered with some nice holiday cooking shows, and others. The first one – this very night – launches season 2 of No Passport Required, a culinary journey across the U.S., starting with Seattle. Each week super chef Marcus Samuelsson, he of the incredible backstory {his book}, introduces us to a particular city’s take on American cuisine and culure.

  On 12.20 we take a seat at tables across the country with Lidia Bastianich. Also on 12.20 join the celebration of the America’s Test Kitchen 20th Anniversary Special {looks like it might be on tonight too}. Then on 12.21 it’s feasts and more on their Create track’s Joy to the World. Finally, on 12.22 virtually open The Houston Cookbook. Check your local listings for all this foodie fun.

  Nice little tip I found, actually in the HGTV Magazine. A bit of a stress buster as you prepare holiday feasts. In essence it says, concentrate primarily on one main dish, and then supplement with starters and sides you can make in advance and serve at room temp. And may I add . . . some prepared dished from your market make that part even easier, and no guilt allowed.

♦  CS MARKETPLACE SPOTLIGHT  ♦ 

Celeb chef recipes – and it gets even better from there

World renowned chef Jean-Georges Vongerichten has given us a memoir that’s as easy to consume as his acclaimed cuisine in its multi-awarded forms. We’re virtually at his side as his takes his apprentice test in France, travels the world with the French army, polishes his skills in a succession of Michelin-starred kitchens, suffers setback, and celebrates triumphs.

And regarding the setback and triumphs, and especially the very last one – with his team. Always with his team. And with that team, he now oversees, directly or via a license agreement, about 40 restaurants around the world.

A personal note is sounded right at the start when he tells us why he gives such enormous credit to his mom, not only for her cooking mastery but as well for her devotion to quality, service, and a solid work ethic. The latter was essential since she cooked lunch and dinner for a large family and on-site business staff, leading him to say about the home kitchen, “I basically grew up in a restaurant doing 60 covers a day.”

The book is called, “JGV / A Life in 12 Recipes,” and the subtitle is so relevant because those preps mark notable moments or turning points is his storied career. They may seem long, but part of each one is like a one on one chat about the recipe, including his recounting of the POTUS-noted pea guacamole controversy. I’ll be making his carrot sauce for seafood, and will of course share.

When you see that the book rates 3 1/2 stars from six people, I encourage you to look at the detail. There’s a 3 star review that takes issue with the editing, then a 5 star and 4 star. The other three are ratings with no reviews and no sourcing. Here are some other views. All in all, I found this such an enjoyable and enlightening read.

Jean-Georges Vongerichten’s “JGV”     His “Home Cooking” cookbook    His other books 

BJN’s Eclectic Offerings Pagesend a message to all of DC, “Make America Decent Again”

♦  FEATURED RECIPE  

Acclaimed chef Curtis Stone is just the start 

This is sort of a hybrid celeb chef creation. With all the root vegetables, it’s primarily Curtis Stone’s version and what I particularly like about the way he makes it is that the veggies stay in instead of flavoring the broth and then being discarded, and the bread stays out, which is to say served alongside the soup rather than cooked into it.

And the demo in the link below shows a collaborative effort with Stone and Rachael Ray, during one of her broadcasts, both handling the prep. But then there are other cooks for this broth {and, no, they didn’t spoil it} too, touches by Giada and Ann Burrell.

So, building on Stone’s recipe, I added a can of diced tomatoes and {my own contribution} a cup of vegetable juice in place of 2 cups of the chicken broth. Also spinach {which Stone condones} instead of kale, and a lot of it, half a bag in fact, along with a half package of fresh basil, as well as a half teaspoon of crushed red pepper.

A good crusty bread is the perfect accompaniment, and Stone’s recipe calls for ciabatta which would be great. But I found a Tuscan loaf in my grocery story, and that seemed only natural.

Stone’s Tuscan Soup recipe    Other ones on google     Fine Chefs Book & Gift Shop

  TIP  

“Easy does it” appetizers or mini desserts

In our 07.12.19 Salon we featured phyllo cups and fillings, one of the Tasting Panel selections. These handy little holders are available already shaped and baked from the grocery store or Amazon {despite seeming quite delicate, mine from Amazon arrived fully intact}.

Shown here, just a couple of possibilities from opposite ends of the spectrum. An appetizer filling of eggs scrambled with sausage, onion, green pepper and cheese. And then a dessert version with a layer of caramel {from a store-bought tub} topped with a layer of ganache, though truth be told you could certainly just spoon on a thick hot fudge from the fridge, such as Mrs. Richardson’s.

Want to make it even easier? Put out the empty shells and a variety of fillings and let your guests create their own little dessert buffets. That also would mean no waste from shells with moist fillings that would not survive as leftovers.

See more possibilities in the July Salon linked above and a Food Network slide show linked below. All so festive and perfect for holiday get-togethers and all such fun whoever fills them up!

Phyllo cups at Amazon  Food Network article

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  One of my favorite things to make, and give away, this time of year is edible wreaths. Really pretty easy, basically the same prep as the classic Rice Krispies treats, but made instead with corn flakes to simulate, along with the help of some green food coloring, foliage. The original Kellogg’s recipe calls for making this cookie size and sometimes I do this. But more often I make them a little bigger or a lot bigger. Also in place of the red hots I use red M&Ms, attached with a bit of sugar water. And one time, instead of wreaths I shaped the entire mixture into a Christmas tree and then used all colors of M&Ms as ornaments and melted chocolate for the trunk.

  Here’s what happened. Had taken some of the turmeric eggs {07.19.19 Salon} and a container of rice out of the freezer to make, along with some cooked salmon, kedgeree for breakfast, only to discover two surprises. Ham slices in with the eggs and some corn nestled next to the rice. Had also taken out a container of my cheesy potatoes as a side dish for the dinner steak. Cut up some onion to start breakfast and the wheels began to turn. Hmmmm. Cheesy potatoes, ham, corn, onion – sounds like a pretty good hash to me, along with salt & pepper and some parsley, sauteed in butter, paired with salad. Yep, parts of breakfast became dinner, and to counterbalance, that dinner steak became the next day’s breakfast, nestled alongside eggs & toast.

  So, we end the last of our regular Salons for the year on sweet note that turns a holiday classic into a whimsical treat. The prep’s pretty sweet too. Cooked sweet potatoes, mixed with melted butter and brown sugar, formed around a marshmallow, rolled in crushed cereal, baked until heated through and a bit of the mallow peeks out.  I used peanut butter Chex but next time thinking pecans or walnuts. Good & fun!

This week’s

  •  Photo credits – books/Amazon, others/mine
  •  Link sources – measurements/CS, all books/Amazon, HGTV/HGTV site, Stone’s recipe/Rachel Ray show, items on Offerings page/Sunfrog  
  • Partnerships – Amazon, PBS {member, not affiliate}, items on Offerings page/SunFrog

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

Next week: Top gifts for cooks featured this year in Marketplace, many with short shipping times

Last week, just below: thaw it fast, apple crisp punch, Depression-era dinners, handy kitchen organizers, hot fudge pudding cake, peel ginger?, eggy love, salad-style burritos, heating up Parm corn butter- two ways

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 ©2019 CooksSalon.com

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

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Maida Heatter’s Chocolate Sauce with Cocoa, Nov 29 – Dec 5, 2019

Hosted by Barbara J Nosek

New Salon every Friday – c’mon in

CS friends, and help yourself to tasty resources!

Starting this week, any of my partnership connections in the current week’s Salon

will be listed in the information box below, along with the photo credits & link sources

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

  TIDBITS – chocolate frosting with a secret / chocolate Yule log recipes / pumpkin-y pancakes    CS MARKETPLACE SPOTLIGHT – Merry Kitchen!  ♦  FEATURED RECIPE – cocoa loco   TIP – easy garlic  ♦  THE WEEK – the next all-in / merry mallows / a hot trend 

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  It looks so innocent, a luscious layer of chocolate frosting. But this icing might need some ice to counteract it. The current Food & Wine online newsletter offers up a prep for Chile Chocolate Buttercream, with the hidden heat of ancho powder and cayenne. Having some time back enjoyed pie with a chocolate-ancho filling I can tell you this sweet-hot interplay can be quite addictive. Btw, there’s also a recipe for the cinnamon cake underneath.

  Was so happy to see IrishCentral feature a Bailey’s Chocolate Yule Log, only to discover it was not a recipe but rather a retail item, and adding insult to injury seemingly only to be available in Ireland and the UK. Not to be deterred, tried Amazon for us. Not even on Amazon! So, back to one of my most reliable sources for great preps, AllRecipes. And there found some good looking Chocolate Yule Logs, which if one were so inclined could certainly not be harmed by the addition of a little spirit.

  So, then Irish Central redeemed itself with a feature on pie-spiced pumpkin pancakes. And, yep, complete with recipe. Nice treat for a holiday morning breakfast, maybe with a bit of bacon or sausage, some colorful fruit. Btw, I quite like this newsletter, and if you might too, can subscribe in the upper task bar on that page.

  CS MARKETPLACE SPOTLIGHT   

Deck your kitchen!

Why should the living room have an exclusive on all the festive decor??? Especially when we have so many ways to bring the seasonal colors and images right into the kitchen.D-FantiX Snowman Refrigerator Magnets Set of 16, Cute Funny Fridge Magnet Refrigerator Stickers Holiday Christmas Decorations for Fridge, Metal Door, Garage, Office Cabinets (Large)

Large stores, even pharmacies, often feature items for this very purpose. The ones we’re showing here are on Amazon.

Some are temporary additions like refrigerator magnets {shown}, appliance handle covers, wall decor {shown}, even chair slipcovers. Some are temporary replacements such as towels, tablecloths, napkins, table runners, and dish drying mats.

And this adorable tie-back set. And more. And all such fun.

So often our family and friends gather in the kitchen anyway, so why not make their surroundings sing Christmas and more. Just as good, why shouldn’t you have a joyful setting as you prepare those holiday goodies.

The full array on Amazon 

 BJN’s Eclectic Offerings PageIf you’d like to send a strong message to both sides in D.C., please consider my new items on the Offerings page that say, “Make America Decent Again.”

♦  FEATURED RECIPE  

Just when you thought chocolate couldn’t get any better

I think it has something to do with the cocoa. It just adds such a deep, rich dimension versus other forms of chocolate.

And just like we like it, at least some of the time, the prep has few ingredients, simple technique. As flagged in our notes, though it calls for rum and many folks will find this a welcome addition, I used vanilla and it was still just so good.

The prep also tells us to use it cold, right from the fridge or after a brief stand at room temp. I did use it that way and also tested it heated, both over ice cream {work, work, work!}. As you can see, the ice cream does get melty with the warmed sauce but I actually liked it better that way.

The fact that it’s good however you use it is no surprise. It comes from the sweet genius of the late “Queen of Cake,” Maida Heatter, and appears in her book listed below.

Recipe    Maida Heatter’s “Happiness is Baking”

  TIP 

Easy garlic trick

Thanks to the late and dear Mr. Food for this one. When you need to add garlic to a dish, put the knife or press back in the drawer and take out a fork.

You can start with whole cloves unless they’re extra large, then slice those in half horizontally. Now take your fork start pushing into the edges {not right down over the whole top}, and continue around the perimeter, gradually working your way toward the middle, pressing the tines toward the work surface and pulling them back toward you. If necessary, turn over and repeat on the other side.

The primary beauty of this technique is that in short order you’ll have coarse chopped garlic ready to go. Or you can continue to work the fork for a finely chopped result. Or, if you need the garlic in paste form, add a bit of salt and then mash down and back and forth with the fork. Voila, paste.

The bonuses? No more pieces flying off the work surface, sticking to the knife, and clinging to your fingers.

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  My latest all -in. Pie crust! In our 08.23.19 Salon we talked about a pie filling made up of various chocolate items from the pantry and fridge. Now the chocolate vibe has gone into a crust in the form of cookies collected also from the pantry and fridge. There were stripes, stripes with frosting, chocolate coated mint cookies, even a couple of fortune cookies {nice little pockets of crunch}, crushed to crumbs and then mixed with melted butter in the classic graham cracker crust proportion of 1 1/4 cups to 1/3 of a stick. Now in the freezer awaiting filling and pretty sure one of them will host cheesecake. I’m guessing any cookies would do the trick.

  So, I saw such a cute way to serve cocoa on Trisha Yearwood’s Food Network show. She dipped marshmallows in melted chocolate mixed with a bit of coconut oil and then pressed some into pistachios, others into coconut. Next, for each cup of her white chocolate cardamom cocoa, she speared the two kinds of marshmallows on a wooden skewer and laid it across the rim. Adorable. But, oops, in the next scene when the cups are served, the marshmallows had done a backflip so all the pretty toppings were hiding face-down in the cocoa. Ummm, should we tell her about the two-stick trick from our 08.16.19 Salon???

Wait, wait, wait let me make two things perfectly clear. First, could this have been by design so that the chocolate melted into the white cocoa? Maybe. But even more notable, I love the food she does, and the whimsical touches she often shows us, some of which we’ve featured in previous Salons. So, face-up or face-down, a cool idea. Btw, for mine shown here I crushed spicy peanuts and M&Ms.

  Care to experiment? I plan to do so with whatever baked good I make next. This technique is called hot sugar icing, a matter of topping the unbaked cake or cobbler with sugar and then, uh oh, hot water. But the promise is a crunchy, candy-like sugar crust. The link takes you to the Taste article, and then a link at the bottom to a recipe for pear cherry cobbler, which include the amounts and instructions for the hot sugar upgrade.

So far next week: Hot fudge pudding cake, peeling ginger, flashback dinners, thaw it quick, kitchen organizers, elote add-on, next burrito, apple crisp punch

Last week, just below: pie guide, gravy trick, food vs sleep, baking book from the best, bacon-pimento cheese dip, flour trick, another Parm corn butter app, jar salads & other easy lunches, a quote to love

This week’s

  •  Photo credits – pancakes/IrishCentral, decs/Amazon, others/mine
  •  Link sources –  recipe/CS Recipe Page Heatter book/Amazon, items on Offerings page/Michigan-based SunFrog
  • Partnerships – Amazon, SunFrog

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

So far next week: hot fudge pudding cake, kitchen organization,  

Last week, just below: bacon-pimento cheese dip, pie guide + recipes, gravy trick, food vs sleep, baking book from a legend, flour help, try this with the Parm corn butter, jar salads & other easy lunches, a quote to love

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 ©2019 CooksSalon.com

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

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Bacon-Pimiento Cheese Dip, Nov 22-Nov 28, 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 – say Hi to pie / gravy trick / food vs sleep     CS MARKETPLACE SPOTLIGHT – baking book from the best    FEATURED RECIPE – all the right stuff    TIP – flour trick    THE WEEK –  another Parm corn butter app / jar salads & other easy lunches / a quote to love

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  Here comes pie season! America’s Test Kitchen helps us kick it off with its article, “A Slice of Pie.” You’ll find some tips on pie baking, a link to their pie book, an offer for their pie book, and their recipes for Perfect Pecan Pie, Apple Slab Pie, and The Best Pumpkin Pie.

  Afraid the leftover gravy might run out before the leftover turkey and stuffing do? No worries, because MyRecipes is here to tell you “How to make a rich, flavorful gravy using bouillon cubes.” And in fact you could use this prep anytime a gravy craving hits and the freezer isn’t cooperating.

  Insomnia? Don’t make it worse by indulging in “7 Bedtime Snack Mistakes That Can Wreck Your Sleep.” Even better, this Cooking Light article tells you why each of the items is a zzz-killer and, even better yet, what to have instead. It’s not about deprivation but rather, smart choices.

♦  CS MARKETPLACE SPOTLIGHT  ♦ 

“Classic, can’t-fail recipes for a lifetime of happy baking”

How’s that for a cookbook promise??? And do you know why we can fully believe that – because the source of these recipes is Maida Heatter, “Queen of Cake,” three-time Beard winner, Beard Hall of Fame inductee, contributor to the New York Times, and creator of numerous baking books.

Happiness Is Baking: Cakes, Pies, Tarts, Muffins, Brownies, Cookies: Favorite Desserts from the Queen of CakeShe left us just this year, at age 102. At age 100 she took the stage to receive one of those awards and then starting chucking wrapped brownies into the crowd. Thinking she probably didn’t slow down after that either.

So here’s a collection of her favorites – cakes, pies tarts, muffins, brownies, cookies – complete with tips and techniques for the entire process. Two things quickly become obvious. One, Heatter really favors chocolate And second, the recipes often seem long, but that’s good news because she pretty much talks you through all the steps.

Here are just a few of her famous confections I’d like to make:  Budapest Coffee Cake, Bull’s Eye Cheesecake {this one is like a magic trick}, and Peanut Butter Puffs. But first of all her Chocolate Intrigue, “a moist cake with a fine texture and an extremely generous amount of chocolate. It keeps well, slices beautifully, and is quick and easy to make” – wow, are those ever all the right words {and btw, has a secret ingredient}.

Maida Heatter’s “Happiness is Baking” – 4 1/2 stars on Amazon    Other Heatter books

♦  FEATURED RECIPE  

A natural for the party table 

Yikes does this bacon-pimiento cheese dip look good. Flavorful, versatile and easy, just like we like it, right savvy CS friends?

The only cooking step could be the bacon. Or, as the prep suggests, use fully cooked bacon. After that, it’s just mix it all up, pour into a baking dish, into the oven, and then say c’mon, c’mon, c’mon until it’s done.

Serve with crackers and veggies as shown. Or other veggies, or crisped pita or tortillas, or sausage sticks. Or? And maybe a toast topper the next morning.

This tasty dip is on the Kraft/Food & Family site. Be careful, there are other tempting recipes on that page that beg to be added to your collection, like the chicken enchilada stew.

Kraft recipe  

♦  TIP  

Timely

In the process of looking for something else, I came upon my gram’s bread recipe. Oh my the memories of those heavenly loaves.

That immediately went on the do list for fall baking. And in a case of happy coincidence, Ina Garten had a bread baker on a recent show and he did one of those things that when you see it you say, well duh, of course.

When he put the dough in the bowl to rise, he sprinkled some flour on the inside of the bowl just above the loaf-to-be. So when it does rise, it won’t stick to bowl. Great idea.

It was timely for me and hopefully for you too. To paraphrase our featured author, Happy Baking!

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  I’m really liking the pureed version of the Parm corn butter {11.01.19}. And I may have discovered my favorite way yet of using it – to cook scrambled eggs. Just melt it in the pan, stir around the eggs till everything is incorporated, and enjoy. Because of the Parmesan already in there I didn’t add any salt but did hit it with a good shower of cracked pepper.

♦  Oh yeah, this is an idea for us. It’s not totally new, but it seems most often the jar trick has to do with ingredients for something to bake, and of course nothing wrong with that at all. But here, the jar holds ingredients for {usually} a salad, one of the “5 Quick and Clean Lunch Recipes That You Don’t Have to Reheat.” from Clean Plates. For mine, I went south of the border with avocado, red onion, cilantro, cherry tomatoes, jalapeno, cheddar cubes, black beans, lettuce and then ranch dressing, Btw, this 6″ jar yielded an Elaine-worthy “big salad.”

♦  Even though baking guru Maida Heatter is no longer among us, her 102-yr-old self was sure here long enough to pen the intro to the latest collection of her recipes, featured above. In that preamble, after recounting an incident where she was watching a tv doc talk about ways to reduce stress, and she yelled at the screen, “Bake cookies!,” she added these lines that I love: “Baking is a great escape. It’s happiness. It’s creative. It’s good for your health. It reduces stress.” Amen to that dear one.

So far next week: cinnamon cake with chocolate chile frosting, chocolate Yule logs, pie-spiced pumpkin pancakes, holiday decor for the kitchen, Maida Heatter’s bittersweet chocolate sauce with cocoa, Andres’ veggie upgrade, taming the marshmallows, a new way to glaze, all-in pie crust

Last week, just below: Thanksgiving help, cheese help, Cookbook Club help, join Bobby Flay in the kitchen, tunnel of fudge cake, tv “guide,” frozen cauliflower goes good, Parm butter 2.0, Twain quote

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

Photo credits – book/Amazon, cheese dip/Kraft, others/mine

Link sources – Heatter books/Amazon 

All pages ©2019 CooksSalon.com

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

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Fudge-filled blast from the past, Nov 15-Nov 21, 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 – Thank-full help / cheese help / Cookbook Club help    CS MARKETPLACE SPOTLIGHT – join Flay in the kitchen    FEATURED RECIPE – timeless tasty classic  ♦  TIP – tv “guide”    THE WEEK –  frozen, really ??? / Parm butter 2.0 / Yay Twain

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  The Create Channel by PBS is bringing “Thank-full” to your livingroom for Thanksgiving help in your kitchen. Kevin Breton, Sara Moulton, Vivian Howard and the crew from America’s Test Kitchen, plus style expert Christy Rust, come together to deliver tips on what goes on your table and for the table itself. In my directory, Sat Nov 23, 6am-noon & 6pm-midnight, repeats Nov 24 from noon-6pm, and again on TG day from 6am-noon.

  Plan on setting out a cheese platter this holiday season? Take a tip {or more} from Food & Wine Top Ten, by learning “6 Common Cheese-Serving Mistakes and How to Avoid Them.”

  So, have you and maybe some like-minded friends ever thought about starting a cookbook club? It’s much like a succession of potlucks but with each dish tested from a particular cookbook. The discussion then centers on not just the food but also the book. As well, the subject of the book becomes the theme of the dinner. In the article, “How to Have a Successful Cookbook Club,” MyRecipes shows you the ropes.

  CS MARKETPLACE SPOTLIGHT  ♦ 

Bobby Flay in home kitchen mode

Kind of nice to see a celeb out of the chef whites and more into our realm, as captured in Flay’s new “Bobby at Home” cookbook. And it becomes extra endearing when you see that he dedicates the book to his mom, Dorothy Flay, saying each page “is filled with the spirit of her memory and a lust for life that only she could attain.”

Bobby at Home: Fearless Flavors from My Kitchen: A CookbookFlay calls this a collection of favorite dishes that he serves to family and friends. And at home, he says, “it’s a pace that’s steady but focused and where the food is always abundant and served family style.” And as well not too different from us CS folks, those gathered eat, drink, play games, listen to music, even “solve the problems of the world.”

And here’s most of all what the chef says this book is all about. “Don’t just think of these dishes as a means to feed someone, but as a way to gather the people in your life you want to spend quality time with . . . I hope they bring as much joy to your table as they do to mine.”

Here are some of the dishes that I look forward to putting on my table: almond crusted baked manchego, red chile caesar salad, green chile cheeseburger, coconut red curry spot prawns, chocolate hazelnut crema catalana. The book also delivers Bobby’s essential pantry & equipment guide, clever cocktail preps, and basics that Flay calls the building blocks he uses to start and finish his dishes with flavor.

“Bobby At Home” cookbook, 4 1/2 stars, Prime eligible, big discount, at Amazon

Flay’s other books    Flay’s DVDs

  FEATURED RECIPE  

 Jump into the way-back machine 

Where we re-discover one of the most notable winners in Pillsbury’s annual Bake-Off® Contest. Yep it’s the Tunnel of Fudge Cake from 1966, where magic happens right in the bundt pan.

Not familiar with the mysterious transformation that takes place as it bakes? An inner ring of fudge, a melty Tunnel of Fudge Cakechocolatey surprise, is revealed when this famous treat is cut into slices. And then a cocoa-rich glaze takes it right to the wonderful brink of wretched excess.

As the recipes instructs, “don’t scrimp on the nuts, or it won’t work.” {No idea why} Also scroll down to see the note about testing for doneness.

And another nice thing when you scroll on the page. Yet other very fine recipes. Sweet bonus.

Recipe

  TIP  

Write on!

This is quick and simple and if it’s something you’re not doing, I hope you will find it helpful. It’s always part of my routine now.

It’s just this. I make sure I always have a tablet and pen at hand when I’m watching a cooking show. Some of you may prefer to do this on your electronics.

Whichever it is, you’re always ready to make note of a cooking tip or technique, a recipe you may want to check on the show’s site, a cookbook featured during the broadcast. Easier {for some of us anyway!} than trying to remember it all.

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  A tale of two veggies, one canned, one frozen. Oh yeah, fresh is best but can’t compete with the storage perks of those in the pantry of freezer. But, ummm, those guys need help. I recently tried whole canned green beans in the hopes they’d have a little more life than the frenched one. Nope. So, two steps. First, drain and pour into a jar of dill pickle juice. Second, chop and hide in salads. Now just came across “6 Ways to Make Frozen Cauliflower into Something Delicious.” The roasted version does sound promising.

  So, as much as I enjoyed the Parm corn butter mentioned in our 11.01.19 Salon, made as the recipe specified, I found a way I think like it even more. Pureed. Here, you see it melting on a toasted baguette, all snuggled up to some baked mostaccioli.

  Paging through my charter issue of Milk Street magazine, subtitled “The New Home Cooking,” I came across a favorite but long since forgotten quote from Mark Twain: “Part of the secret of success in life is to eat what you like and let the food fight it out inside” {in some citations, “a success”}. Thinking the antacid industry could adopt this as its motto.

So far next week: bacon pimento cheese dip, jar salad {& other easy lunches}, best yet for Parm corn butter, primo baking book, pie tips & recipes

Last week, just below:  Irish Whiskey pumpkin pie, save on NOWFE tix, what to do if you’ve eaten recalled food, kicky kitchen timers, savory sweet potato casserole, marshmallow equivalents, clever waffle appetizers, cinnamon apple pull aparts, saving the casserole 

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

Photo credits – cake/Pillsbury site, paper & keyboard/Pete O’Shea, book/Amazon, other/mine

Link sources –  all Flay items/Amazon, recipe/Pillsbury site, cauliflower/MyRecipes. Milk Street/magazine site

All pages ©2019 CooksSalon.com

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

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My favorite sweet potato casserole, Nov 8-Nov 14, 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 – another round of pie for everyone / save on NOWFE tix / what to do if you’ve eaten recalled food    CS MARKETPLACE SPOTLIGHT – kicky timers    FEATURED RECIPE – savory sweet potato casserole  ♦  TIP – measuring the marshmallow  ♦  THE WEEK – how waffle {actually tasty and clever} / cinnamon apple sweet goes simple / saving the casserole 

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  Add a touch of Irish to your Thanksgiving dessert? That online newsletter that brings the Emerald Isle to the U.S., IrishCentral, is currently featuring a recipe for Irish Whiskey Pumpkin Pie. OK, the title also says Halloween but NOWFEdon’t we usually top off dinner with this traditional treat on TG?

  Planning to be in New Orleans next March? Early Bird tix are now available for the New Orleans Wine & Food Experience, 03.18-03.22, 2020. Right now 23% off on major events. I attended this some years ago and it was a gastronomic bonanza back then, and have to think it can only have become exponentially better.

  So, we’d all hope never to have something in our pantry or fridge that ends up in a recall, but doodoo happens. This guide from F&W Daily tells you exactly “What to do”  if you’ve already consumed some of the stuff.

♦  CS MARKETPLACE SPOTLIGHT   

Good timing!

Kitchen times sure have come a long way from just the simple hand-set tick-tick-tickers. Though those are sure available too, though now in a number of stylish selections, like the 1st one shown that manages to be vintage and modern all at once.

Now there are interesting variations in both technology and design. Some are multi-setting, some count up or down, some can time up to almost 100 hours, some have a visual countdown, some stick on the refrigerator, even saw some little guys in a 12-pack, could hand these out like party favors.

Here are a few others I found interesting. Click any one to go to the Amazon page.

Kikkerland Vintage Streamline Kitchen Timer, Red  YOOYIST Commercial 4 Channels Kitchen Timers Restaurant Timer Loud Alarm Cooking Reminder Stainless Steel Clear Display for Multiple Events      Joie Meow Cat 60-Minute Kitchen Timer Home Decor Products    Kitchen Timer, OVEKI Magnetic Countdown Digital Timer,One Button Operation for Teacher kids and Elderly,for classroom home work fitness     JTX Kitchen Timer Cooking Timer Reminder 60-Minute Mechanical Countdown Clock Time Management

2nd – set more than one timer on the same device – the one shown can handle four, but there are others with six and eight. 3rd – note that for the adorable Meow timer there are also companion measuring cups, measuring spoons, and spatula {btw, this timer might be a better match for the measuring items}. 4th – yikes, you might be able to see this one from the next room. 5th – could this be any cuter, and just $13,99, Prime eligible

Full array of timer choices

  FEATURED RECIPE  

A surprising mix of ingredients = sooooo good

This sweet potato casserole is one of my most crowd-pleasing recipes. The original is by a favorite chef, Nick Stellino, and the only major difference between my version and that one is that his is a souffle and mine isn’t, and then there are some minor variations in seasoning amounts.

My non-egg version is denser and needs to bake only until heated through. Those who favor a lighter touch will want to stay with the original.

Either way, an unexpected ingredient combo makes this a winning companion for ham, chicken, turkey – I even like it with a nice pork roast or even Mexican food. Here are links for both . . .

My version on our Recipe Page    Nick Stellino’s original    Stellino’s cookbooks

  TIP  

Who doesn’t love marshmallow stuff???

I came across this helpful chart that I thought would be especially useful for the holiday season that’s now just around the corner. It all comes from Kraft, for their jet-puffed mallows and their creme.

Marshmallow Equivalents

7 oz Marshmallow Creme = approximately 1-1/2 cups
13 oz Marshmallow Creme = approximately 3 cups
1 Regular Marshmallow = 13 Miniature Marshmallows
8 Regular Marshmallows = 1 cup
16 oz bag Miniature = 8 cups
10.5 oz bag Miniature = 5-1/2 cups
50 Miniature Marshmallows = 1/2 cup Miniature Marshmallows
5 Regular Marshmallows = 1/2 cup
64 Regular Marshmallows = 16 oz bag

And

While we’re on the subject of mallows, just in case you find yourself in desperate need of tiny decorations that look like iced cakes – and are edible! – grab a regular marshmallow and some food color pens or gels. Voila!

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  What a clever idea. An old issue of “Food & Wine” had a feature on one-handed party snacks {leaving the other one free for your beverage of choice}. It showed skewered items, spreads on crackers, and this one – caviar waffle bites. Elegant for sure but it’s the “format” that’s such fun, putting fillings into  single strips of a waffle. Is that just a beginning or what??? Like, alternating dollops of egg salad and chicken salad, or melted cheese and taco meat, or go sweet with a variety of preserves. A new delight in every bite and colorful too! {do I even need to say it, that we’d be considering the frozen aisle in the grocery store vs the homemade waffles}

♦  As much as I loved the cinnamon apple pie bread featured in our 10.18.19 Salon, I was sure drawn to a recipe with a similar flavor profile, but that offered the convenience of store-bought rolls. Even so, I made it simpler yet but want to give it another tweak. Meanwhile if you would like to take a look at the original, here ’tis Cinnamon Apple Pull-Apart Bread.

  Btw, meant to mention, regarding last week’s Dorito Chicken Casserole {11.01.19} that I didn’t waste this dish that turned out 85% excellent, 15% flop. Nope, rescued it with queso dip. All good.

So far next week: TG help from PBS, start a cookbook club, Bobby Flay cookbook, tunnel of fudge cake, Twain quote, corn butter revisited, cooking show tip, cheese platter guide

Last week, just below: recipe pre-test, donairs, perfect carrots, Lidia’s Italian celebration cookbook, Dorito chicken casserole links, take-out container surprise, Parm corn butter, soup rescue, cheesy chat 

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

Photo credits – NOWFE pic/NOWFE site, timers/Amazon, Stellino/his site, others/mine

Link sources –  NOWFE/NOWFE site, timer array/Amazon, Stellino recipe/his site, Stellino books/Amazon

All pages ©2019 CooksSalon.com

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

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