Chocolate Chip Cookie Pie {oh my}, Feb 22-28 & March 1-7, 2019

This is a 2-week Salon in view of the delayed post while security was updated

Due to offer deadline, the 03/08 Marketplace is here, kitchen art on 03/08

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!


Misty previews what you’ll find below in this week’s salon

  TIDBITS – XO sauce decoded / Laissez les bons temps rouler! / ube decoded    CS MARKETPLACE SPOTLIGHT – {art for cooks now next week} this week – cooking for kids    FEATURED RECIPE – make this . . . now!    TIP – kiwi hacked    THE WEEK – cheesy t.c. / the sugar cookie sheet pan experience / yabbies??? {M – OK, yeah, this would be OK in my supper dish}

Misty’s History    Misty’s Gallery


Newsy, schmoozy stuff for cooks 

  Ancient Chinese secret? Probably not since these days it’s all on google. The subject is XO sauce, found roundly on Asian restaurant menus, but now interestingly appearing in offerings in other ethnic realms. Some of the whys can be found in this story. But if it’s the recipe you crave, back to google for those resources.NOWFE

  Folks who have been to New Orleans probably agree it’s always a fun place to visit. But  April 3-7 the good times go into overdrive with “Come to Your Senses,” the 27th anniversary of The New Orleans Wine & Food Experience, a chance to sample the bounty, and maybe pick up a tip or secret in the process, from the city’s top chefs and restaurants. And to pair it all with selections from over 1,000 wines from around the world. Tastings, seminars, dinners and more.

  Every now and then you come upon something so fun and different you just want to share it. In this case it’s “ube” – whaaaaaat? – an almost startlingly purple yam, native to the Philippines {and maybe elsewhere?}. This “Taste” article fills in some more blanks, including its classic use as an ingredient in ice cream, bread filling, cakes, and the star of the show – yam jam.


Great offer for kids – but hurry

We sure know that from the young people’s competitions on Food Network. You watch that and think, yikes talent is sure not limited by age.

Your children may not aspire to tv kitchens, but for any that do show an interest in cooking, this stuff is for them. It’s a confidence builder comes with a whole lot of fun.

From America’s Test Kitchens, it outfits them with the cookbook and apron shown. “Using kid-tested and approved recipes . . . just right for cooks of all skill levels,” it features photos, tips, and techniques for recipes covering breakfast, snacks, beverages, dinners and desserts.

Through this March 6, the two-piece “Young Chef Bundle” is available at a discount. If you would prefer just the book, that’s available from Amazon, and also at least for now, offered at a discount.

The bundle from ATK    Just the book, from Amazon

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

BJN’s Eclectic Offerings Page


One of the best desserts I’ve ever made 

This is the kind of confection you should probably cut into small slices, but chances are that ain’t happening. This Chocolate Chip Cookie Pie is just soooooooo good.

It comes from a cookbook by David Venable known to many from his QVC show, “In the Kitchen with David.” The title is short but every word warms your heart, “Comfort Food Shortcuts,” specializing in satisfying dishes that marry your cooking talents to grocery store convenience, showing us the latter in his recipes.

True to the title promise, lots of dips, soups, saucy preps, noodles, casseroles, rich desserts. On my personal do list: bananas foster pancakes, pepperoni stuffed cheesy breadsticks, chocolate stuffed bread {with store-bought bread!}, peach enchiladas, and the intriguing comeback sauce {in an upcoming Salon}.

Meanwhile, with its crackly crust and soft melty interior, could anything possibly make our featured pie any better? Hmmmm, maybe cozying up to a nice scoop of French vanilla ice cream.

Recipe page    “Comfort Food Shortcuts” cookbook  

♦  TIP  

Kiwi in 3-2-1

Passing this along because if you have the right implement and this works, would be a pretty neat trick. The right implement being uncoated wire beaters on your hand mixer.

Mine are thickly coated so I couldn’t try this. You can see the full details via the link which takes you to the Cooking Light story, but it has to do with pressing the beater into each half kiwi and then twisting to pop out four even quarters from the skin.

If anyone tries this, appreciate it if you let me {and then the rest of us} know how it works. Please see the Let’s Chat page for guidelines on sending stuff along.

Kiwi trick


Welcome to my kitchen and living room

  Well on the way out of the supermarket, a book called “Hot & Cheesy” seemed to jump right into my hand from a bargain book bin. Despite the title, nothing salacious about it but in a sense it is rather sinful. This stuff can’t be good for you but it sure does sound good. You’ll see next week because there’s exactly where our Featured Recipe is coming from.

  So now have made the sheet pan sugar cookies twice, {recipe link in the Jan 18 Salon}, and enjoyed them both times but couldn’t resist some tweaks. One was cutting down the white sugar from 1 cup to 3/4 of a cup and they’re still sweet enough. Also put them in a larger pan, 10×15. Now if you prefer the blondie-like texture mentioned in their recipe notes, by all means stay with the 9×13.

–  The other tweak – pressing chocolate chips into the cookies the moment they’re removed from the oven. You could mix them into the dough, but believe them when they say this is a sticky {and I’d add, stiff} dough.

  Well, you just never know where you might pick up a bit of food-related information. And in this case, a most unlikely source – “The Origin Story” by David Christian, a chronology from the Big Bang to projections for the future. So the author is picturing our long ago ancestors sitting around a fire “finishing a meal of mussels, freshly caught fish, yabbies, and wallaby steak.” Yabbies? Discovered it’s a crustacean most notably in Australia that looks like a lobster but is actually related to crayfish. More on google.

So far next week: butter basted ribeyes, hot & cheesy dish, cooking for kids, best bacon, Irish Guinness stew, cheese storage, honoring Bourdain

Looking for something in CS? – scroll and check Misty’s previews OR enter the item in the search box OR email me at

Any transactions are solely between the direct buyer and direct seller

All pages ©2019

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


Chocolate Twinkie Cake {no-bake!}, for Sept 21-27, 2018


Misty shows you what you’ll find in this week’s salon

  Tidbits – Ramsay & you sans yelling / resting, too? {M: I like resting/ gussying the bowl  ♦  CS Marketplace Spotlight – new resources! / W-Izzard  ♦  Featured Recipe – no-bake cake from a phenom of a book  ♦  Tip – more for the bowl {M: nuts, not my bowl}  ♦  The Week – Alton’s bizarro book / boffo dinner / salad helper {M: who cares}

Misty’s History    Misty’s Gallery


Newsy, schmoozy stuff for cooks 

  How would you like to learn from Gordon Ramsay – without the yelling, cussing and humiliation??? You can! Just sign up for his online lessons in the Masterclass series. Videos plus a downloadable workbook and a chance to share in questions. Previous students rate this 4.7 out of 5.

  Here’s an interesting little tidbit I came across, or I should say re-came across. On a photocopied page {no idea of the original} I read that Margaret, Queen of Navarre, sister of King Francois I, was the first to use the term “restaurant,” but it was in reference to restorative food, I guess then ambling into a definition of a place for same. A handwritten note on the page claims that the French term restaurateur translates to “restorer.”

  A serendipitous find in my pantry is yielding yet more suggestions {in addition to my own in the Aug 31 salon} for gussying up oatmeal. The clipping is actually for amaranth, millet, and quinoa, but . . . steal from good. So here’s the lineup: dried cherries, coconut, sugar, macadamia nuts, vanilla, banana, cacao nibs, chopped dates, demerara sugar {like brown sugar, but darker and a bit crunchy}. hazelnuts, cloves {maybe ground???}, clementines, granola, dried apricots, agave syrup, pine nuts, cardamom, blueberries, toasted coconut. {Also, see Tip below}


Three new for you!

So, we previously noted the addition of a page of food-centric magazines on CooksSalon, where you can check Amazon offers. And now we’ve added its link to the Marketplace page, so you can easily tap into the page while browsing other resources.

We’ve also added food-o-phile videos right on the Marketplace page. These are collections by season from favorite tv shows, such as Chopped, Iron Chef, Food Network Star, Worst Cooks in America, and more.

And . . . our upgraded book {& gift!} shop is now complete with chef-specific videos, branded items, and gift cards. This page too is linked in the Marketplace, and all are found in the top-listed “Especially for Cooks” section.

At CS Marketplace: “Especially for . . .” – “Cooks”  “Readers”  “Dog Lovers”

Extra for Book LoversMy path to this book: Irish Central newsletter > mention of Irish Travelers > google Irish Travelers > discover tv show about same starring Eddie Izzard looking very un-Izzard-ly > curiosity about him leads to his book “Believe Me.” Fascinating life of a funny, unusual, imaginative, can-do, and personable human being. Also some deep insights for any creative person inside or outside show biz.   “Believe Me”    Izzard videos  “The Riches” tv series about Irish Travelers starring Izzard


Is this the book lots of us have been waiting for???

Within these pages you’ll find many tasty answers to the title question, “What Can I Bring?” What Can I Bring?: Southern Food for Any Occasion Life Serves Upwhatever the occasion or destination. The satisfying dishes here for the most part are make-ahead, multiple-serving, and fairly easy to transport.

In addition to author, Elizabeth Heiskell’s resume includes caterer, instructor, and TODAY show contributor. Just some of her preps that caught my eye: peanut butter bars {chocolate frosted}, bacon bites {quick, simple}, and hangover sliders {so bad, so good}.

Our feature combines actual Twinkies with chocolate infused whipped cream and pecans for a fabulous layer cake. Easy too.

Recipe Page    Other Heiskell books  

♦  TIP  

A bit more on oatmeal, a two-fer

If you’re cooking oatmeal with milk and in a pan {rather than with water and/or in the nuker}, you might find that some of the milk sticks to the bottom of the pan, or worse burns. I’ve found that stirring in a bit of butter right along with the milk can prevent this. Also, yet one more way to add flavor to oatmeal.


Please join  me in my kitchen &  parlor

  Taking a closer look at Alton Brown’s 5-star “Good Eats 2” and this thing is like a bizarre parallel universe . . . with recipes! Each page is a trip, where one moment you’re looking at dancing sugar molecules, frosting m.o.’s and tidbits about butter calories and royal frosting. And the next you’re seeing Brown being tormented by a stuffed squirrel while making macadamia nut pie crust, while the facing page shows you how to make a “lemon meringue chaise lounge.” What fun!

♦  Had a simply fabulous entree – and a lesson – at Fuego Steakhouse in the Fiesta Henderson {NV}. It was a pork T-bone, which isn’t particularly common at other steakhouses in town, even though Exec Chef Christopher Clark tells us its actually the exact same cut as its beef counterpart. And oh my was it good.

Chef Clark kindly shared this too: “We start with a spice and herb apple brine for 24 hours. When the order is placed we season the meat with salt and pepper and then grill it to the guest specifications and it is served with a hard apple demi.”

At Fuego, guests can then pair this porky wonder {or other entrees} with either a colossal baked potato, macaroni & cheese, creamed corn au gratin, fresh broccoli, baked sweet potato, fresh spinach {creamed, steamed or sauteed}, house-made French fries or Yukon mashed potatoes. Yum squared.

  Want to add an interesting and unexpected dimension to your green salad? Sprinkle in some shredded or flaked coconut! OK, OK, yes this was a bit of a hail Mary with the all the leftover coconut from the oatmeal cookies. But thankfully, turned out really good – even better if you have some nuts in there too.

So far next week – award winning recipes for your 9×13, salvaging pizza, boffo novel

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