Saucy, spicy, savory Cajun shrimp, June 5-June 11, 2020

Hosted by Barbara J Nosek

New Salon every Friday – c’mon in

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

  COMFORT FOOD  

Fieri finds “real-deal” Cajun in Mooresville, Indiana

It’s called Zydeco’s and that real deal is not just a matter of serving up all the classics, but as well making some of the essential ingredients in-house and flying in some of the rest. Guy says, when you’re inside you really are in New Orleans.

This recipe from his cookbook, “Diners, Drive-Ins, and Dives: The Funky Finds in Flavortown,” is an adaptation of the one provided to Fieri by co-owner and New Orleans native Carter Hutchinson. Zydeco’s BBQ Shrimp is not for the faint of palate – any hint of red in the buttery/garlicky sauce is not from tomatoes {there are none}, but from hot peppers – ground, flaked and liquid.

That’s indeed Big Easy style, with the requisite crusty bread pressed into service after the shrimp is gone to scoop up every last bit of the sauce. Expect to have butter residue to the elbows immediately afterward, and garlic wafting from your pores possibly for days.

You also could have had pretty much this same dish if you ever happened to have gone years ago to a place called Slicker Sam’s in Melrose Park, a suburb west of Chicago, and probably today at other select places outside New Orleans. Just make sure wherever it is, it’s the “real deal.”

Both cookbook links below take you to Amazon. Fieri’s books generally rate four stars and up.

Next week: Honey roasted carrots

Zydeco’s BBQ Shrimp recipe on Food Network    This DDD cookbook    Other Fieri cookbooks

  FOOD TIPS FOR THE TIMES  

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

  Quick pickup at Trader Joe’s, back home, minutes later, dinner! And hooray for the number of ingredients too. It’s all promised in their list of “Meals {that} Have Fewer Than Four Ingredients and Take 10 Minutes to Make.” They’ve done a boffo job of packing a lot of flavor and texture into a little bit of stuff. Thanks Cooking Light for posting this. {Just a quick PS, more accurate to say four or fewer ingredients

  How about a nice ice cream dessert with a kick? This sweet treat is the result of Fieri’s visit to a place called Union Woodshop in Clarkston MI, and the recipe in the book {above} for a Maple Bourbon Pecan Sundae is courtesy of that restaurant’s Chef Aaron Cozadd. Thinking despite the title this would be quite good even without the bourbon, and then maybe some vanilla instead.

We should note that Cozadd makes his own vanilla ice cream for this sundae, using the nitrogen freezing method. I’ve had this prep before and the ice cream turns out so smooth, so creamy, it’s almost in a class by itself. A lot of cautions go along with this process, so maybe ice cream from the store would do just fine.

  Joanna Gaines, known to many as a cookbook author and more, is posting cooking demos on her Youtube channel. What’s so nice about this format vs live tv is you can pause the video to make notes or whatever, or run it back to see something again. There is a subscribe button but you can just go ahead and watch any of these Magnolia Table episodes. May want to start with the French Silk Pie. Meanwhile if you’d like you can browse her cookbooks and more on Amazon.

“Make America Decent Again” collection crafted by Zazzle – see it here on CS

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CS Marketplace Directory

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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”

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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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Bacon & Egg Breakfast Enchiladas, Oct 25-Oct 31, 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 – easy upgrade / pomey punch / whose salad???    CS MARKETPLACE SPOTLIGHT – Buddy-bakin’    FEATURED RECIPE – just add a b-mary    TIP – veggies go scary   THE WEEK – cookbooks! / pizza rescue / spinach so rich 

♦  TIDBITS  ♦

Newsy, schmoozy stuff for cooks 

  What a clever tip, actually a multi-tip, but all having to do with salad dressings. Bottled salad dressings. And how to upgrade the flavor with some simple tricks. The MyRecipes story, ‘How to Make Salad Dressings Taste Homemade,” starts from a broader perspective, including this line that will likely resonate with our Salon folks, “. . . often store-bought items reveal to you upon first taste exactly what they need to be a better version of themselves.” The detail then covers vinaigrettes plus dressings that are creamy, sweet or cheese-based. Good ideas!

  Could this be the star of your cocktail party? First of all it’s based on the great taste of pomegranate without those pesky seeds {or, it doesn’t have to – feel free to leave out those interlopers}. Second, it has the sweet touch of one kind of wine and the refreshing sparkle of another. Third, it brings to the party that symbol of hospitality, pineapple, and one of the holidays’ fave fruits, orange. And fourth, it serves a crowd. Sip on. Thanks Food & Wine for this Sparkling Pomegranate Punch.

  Can a salad be scandalous? Well maybe not even if its name touches a 70s nerve. So the subject here is Watergate Salad, an unusual combo that tastes better than you might think. My mom was an early adopter of this prep and it was always a hit with dinner guests. As the MyRecipes story noted, while the the Deep Throat source was eventually revealed, the salad’s remains somewhat controversial. Who cares! Enjoy – and party! – whichever party you prefer.

♦  CS MARKETPLACE SPOTLIGHT  ♦ 

Bake it like Buddy

This may be the very closest we can come to making a cake just like the tasty creations of “Cake Boss” Buddy Valastro. Even better than having a recipe.

Buddy Valastro Foods Perfect Cake Kits - Cake Mix, Cake Pans, Icing, and Filling (Banana Cream Cake)This is like having him right in your kitchen. In the form, that is, of one on his cake kits, available as either white cake or banana cream, and including the mix, the filling, the icing . . . even the pan.

The only thing that would be more authentic would be to have one of his cakes made for you. Oops, that’s also a possibility, with ordering instructions on his Carlo’s Bakery site, which we’ve linked below.

But wait there’s more. He also offers his own ready-to-use fondant in white and purple, plus gourmet crumb cake and peanut butter/carob treats for – wait for it – your dog!

Valastro cake kits    Carlo’s Bakery site    Valastro’s cookbooks    “Cake Boss” DVDs

♦  FEATURED RECIPE  

Good Morning! 

And it surely will be if these bacon and egg breakfast enchiladas are on the table. And, yes, breakfast would be good but these flavorful bundles have brunch written all over them, as actually the Food & Wine page mentions.

Don’t be scared by the ingredient list. It’s long but really just the result of a palate-tingling array of seasonings and spices, most of which are tossed into a quick sauce.

And pretty smooth sailing too, just the way we busy CS-ers like it. Most of us have cooked bacon and scrambled eggs before, and that’s about as difficult as this prep gets.

The green onion garnish and side scoop of sour cream add nice color and texture. But you know what, a ladle of refried beans and some ripe sliced avocado wouldn’t hurt either!

Can this be right. The Amazon link just below for the magazine shows $5 for a 1-year subscription {vs $71.88}. Does say limited time offer.

Food & Wine recipe    Food & Wine magazine {might be 2nd one down on page}

♦  TIP  

Vegetables have never been so scary

Cooking Light did the most clever thing with a vegetable platter. With deft arrangement it all comes together as a skeleton! Also on the page some pumpkin-faced cookies and other characters, “devil” eggs, vampire dip and oven-baked sweet potato tots with jalapeno garlic ranch – the latter two to keep Dracula away.

Here’s the link

Meanwhile the marshmallow chart originally scheduled for this week will appear in the 11.08.19 Salon. There’s a decorated mallow too.

♦  A PEEK AT MY WEEK  

Welcome to my kitchen and living room 

♦  So, went to a very dangerous place this week. Called Amber Unicorn, it’s a used book store with a truly eclectic offering, but here’s the thing – the cookbook collection rules. For folks like us, the debit card all but jumps out as you pass the register, waiting patiently there as you begin a long leisurely browse. If you’re in Las Vegas, or will be, it’s a list-topping stop. Now, the center is no longer a bustling place but no worries, still in a busy part of town.

♦  I was dismayed when I took leftover pizza slices out of the freezer and saw how skimpy they were. Solution: pile on! Olive oil in the bottom of a baking dish, pizza in, tomato slices on top. When baked enough to be fairly warm added fresh spinach, shredded mozzarella, pepper and marjoram, a drizzle of olive oil, then back in the oven. Topped each serving with a fried egg. Yeah, that was satisfying.

♦  In this My Week section last week {10.18.19 Salon} we posted a rich spinach recipes from Jose Andres’ cookbook, “Vegetables Unleashed.” There was something the chef said in his intro in the book that I quite liked and wanted to share. “. . . drive the extra mile, pay the extra dollar . . . Find the people and places that can give you a little taste of perfection.”

So far next week: Doritos Chicken Casserole, Take out containers do what???, Parmesan corn butter, favorite kitchen storage, star turn for carrots, cheesy addiction, donairs

Last week, just below: bread-keeping tricks, edible quarks?, food show returns, lovely novel, cinnamon apple pie bread recipe, taste instead of waster, nachos > burritos, rich Catalan-style spinach, dinner metric 

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 – Baking kit/Amazon, others/mine

Link sources – Valastro cake kits/Carlos Bakery, Valastro cookbooks & dvds & F&W mag/Amazon, others/self-ID 

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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Cinnamon Apple Pie Bread, Oct 18-Oct 24, 2019

Hosted by Barbara J Nosek

New Salon every Friday – c’mon in

CS friends, and help yourself to tasty resources!

Starting this week, the information panel below will show any link destinations not identified in the text

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

  TIDBITS – bread-keeping / quark unmasked / food show returns   CS MARKETPLACE SPOTLIGHT – lovely book    FEATURED RECIPE – perfect for fall    TIP – look out ‘fridge   THE WEEK – nachos > burritos / Catalan-style spinach / dinner metric 

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  Bread lovers, rejoice. So sad when we open the package in the pantry or fridge and find hockey pucks, a touch of green {or white}, or a soggy mess. Leave it to Food & Wine to clue us on how to avoid all that with “5 Secrets to Storing Bread {and making it last longer.” Thanks!

  Quark? Hmmm?? Isn’t that something out of particle physics??? Not for folks who love trying new things in the kitchen. Turns out in our realm it’s a dairy product, sort of a hybrid between cheese and yogurt, that you can make yourself. The surprising thing, given the prep procedure, is how the taste is described. See that and uses too in this article about Quark by MyRecipes.

  It’s one of the most popular cooking shows on PBS and it returns to our living rooms Oct 19. It’s “Sara’s Weeknight Meals,” a treasure trove of home cooking, with quick preps for busy families. Watch for actual home cooks showing us regional fare from Mississippi, Miami and Key West. As they say, check your local listings – mine say 12:30 pm.

  CS MARKETPLACE SPOTLIGHT  ♦ 

What a sweetheart of a novel

Welcome to the town of Avalon where it doesn’t take long for the reader to feel like a visitor or maybe even a resident. That’s in great part thanks to author Darien Gee’s talents at establishing a sense of place, and even more theFriendship Bread: A Novel deft introduction of main characters and secondary players in such a way that they retain clear identities rather than dissolving into a blur.

But the book’s title, “Friendship Bread” telegraphs the real star of the show. Throughout, the starter and loaves work their way into these lives variously taking on the roles of nourishment for the body, an elementary school hit, a conversation opener, coin of the realm, a source of humor, a community organizer, the inspiration for both “thank yous” and “Oh nos!” – even the cause of panic in the streets and the underpinning for a mission of mercy.

We follow the bread all the way to the story’s satisfying conclusion. And then there’s . . .  recipes!

The bread, the people, the situations both social and serious often center around the town’s tea shoppe. Feel free to pull up a chair.

“Friendship Bread”    Gee’s other books in Avalon

  FEATURED RECIPE  

Just, yum 

I’ve come upon this site before and always found it so interesting. Called Wishes & Dishes, it’s chock full of great looking recipes, starting right with the homepage. In fact, not sure I’ll be able to resist the banana bread brownies with chocolate peanut butter ganache. Also party tips, holiday specialties, and the eclectic Wishes section.

And here, they bring us Cinnamon Apple Pie Bread, so moist and flavorful, a sweet treat for breakfast, snack or dessert. As it says in the intro: “Forget the pie crust and get all the flavors of fall . . .”

Quite easy too. After chopping the apple it’s pretty much just measure, mix, and wait while it bakes. Maybe a quirk of my oven or altitude, after max baking time the center still wasn’t totally set though the edges were. So, I just shut off the oven, left the bread in there for another 25 minutes, and then all good . . . really good.

Btw, there’s a demo on the page which can be helpful but doesn’t include any amounts. When you scroll down you’ll come across a button to Get Recipe – maybe it’s just my unfortunate relationship with electronics but this took me somewhere into the cyber hinterlands.

But . . . if you just keep scrolling on the original page – eureka! – there’s the recipe. After the ingredients you’ll see an arrow. Just scroll right past that into the directions. Then the fun begins! Thanks W&D!

Cinnamon Apple Pie Bread recipe    Wishes & Dishes  

  TIP  

I say All-in, you say . . .

So, we’ve seen a few all-in dishes in past Salons, bread pudding, chocolate pie, stew. And there are very likely more to come because this kind of thing is a great way to use up odd and ends rather than waste them.

It was interesting then to discover a similar phenom in an older version of Better Homes & Gardens. It was part of various strategies for “a better dinner tonight.”

They called one of the suggestions “Clean out the fridge,” and in this particular case the destination was a curry. Into coconut milk base went chicken, veggies, Thai green curry paste and lemons.

But, heck, you could start out with fridge cleaning and end up with soup, salad, burritos, pasta, quiche, “Dagwood” sandwiches, gumbo, paella . . . and whatever else could emerge from the lively imagination of all you creative CS-ers.

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  As a follow-up to our Tip above, some weeks back I made burritos with a cousin of this technique. A place nearby makes these fabulous nachos with shredded beef, cheese, black olives, onions, peppers, salsa, sour cream, and guacamole on, oh yeah, french fries. After rescuing the fries, I wrapped all the leftover toppings in tortillas and froze the burritos for future enjoyment.

  I have a side dish to share with you, and the fact it is so good is far from a surprise since it’s the creation of flavor master JoséAndrés. It’s his Catalan-Style Spinach and while I’m as big a fan as anyone of the pure taste of lightlyVegetables Unleashed: A Cookbook cooked fresh spinach, this one takes the veggie into a whole new incredibly rich dimension. I first came across the prep in the chef’s “Vegetables Unleashed” cookbook, and it differs just a bit from the one linked here. If you want the best of both recipes, add a chopped shallot or comparable amount of onion, and mixed nuts instead of just pine nuts {I used slivered almonds and halved pecans}, and mixed dried fruits instead of just raisins {I used raisins and chopped dates}. Wondering with a bit of chicken if it couldn’t transform into an entree.

  Here’s one way you know you’re in the presence of a really, really, good dinner, whether at your home table, a host’s table, or a restaurant table. You realize you’re reaching capacity, and you’re just going to have to forego something on that beautiful plate. But what??? There are just no viable candidates. Do I have a solution? Nope. My job here was just verifying that you have had the good fortune to be face to plate with this kind of memorable dinner. Yes, thank you, I did have one such experience this very week.

So far next week: bacon and egg breakfast enchiladas, marshmallow equivalents, bake a cake like Buddy, Jose Andres quote, Watergate Salad, pizza plus

Last week, just below:  cola & peanuts meet in the bottle {yep}, best rotisserie chicken, keeping ‘shrooms fresh, whole book of grilled cheese mania, caterer to the star’s chocolate cake from mix – good/ rich/ easy, cuss-free wrapping, jammy eggs, fun & spooky food, savory salteñas 

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 – books/Amazon, food array/Acabashi on Wikimedia Commons, bread/mine

Link sources – Sara’s Weeknight Dinner/Sara Moulton, Catalan-style spinach/Jose Andres, all 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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Tiny Hot Dogs x 2, Oct 4-Oct 10, 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 – {encore!} ice cream for breakfast / go take a flying jacob / beer backstory    CS MARKETPLACE SPOTLIGHT – tiny hot dogs, read    FEATURED RECIPE – tiny hot dogs, watch  ♦  TIP – corn on the cob, takes 1, 2, 3    THE WEEK – Choctaw stew / burger tip / tater redux

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  Yes, indeedy, we ran this before {as did Food & Wine} and just as they regarded it as worthy of an encore, so do we! And in fact it was way up there as a favorite Tidbit among CS-ers. What? “19 Ways to Enjoy Ice Cream for Breakfast.” Ignore where the sun is, hit the freezer, etc, and enjoy!

  Have you ever heard of this? When Guy Fieri took his Diners, Drive-ins & Dives to Krokstrom in Kansas City, we were introduced to a dish called Flying Jacob, an unlikely combo of chicken, bacon, bananas, cream, spicy ketchup and peanuts that became a sensation when the recipe was submitted by a man named Jacobsson and printed in the Swedish mag “Allt Om Mat” {All About Food} in the 70s, and has unpredictably maintained shelf life to the present day. Here is the reprint AOP published after crowd pressure and it includes a link to the original recipe. You can google many variations including casserole versions.

  And so it was born. The stronger, hoppy brew many folks now enjoy at happy hour was the result of transport issues rather than flavor r&r. Beer sent by Britain on a long, hot journey to its soldiers in India would often arrive flat and sour. They found though that if they raised the alcohol content and added fresh hops to the barrels, the beer not only survived the trip but “tasted pretty good.” You might agree because today we know this quaff as India Pale Ale. Another tidbut from Moveable Feasts, the book that lifts the veil on how foods travel from a whole lot of “theres” to your plate, first mentioned in our 09.27.19 Salon..

  CS MARKETPLACE SPOTLIGHT   

Tiny Hot Dogs, the book . . . with recipes 

Mary Giuliani {no, not a relative, as she is constantly asked} is a caterer to the stars and sometimes we know who the Tiny Hot Dogs: A Memoir in Small Bitesmarquee folks are and sometimes not. What we discover more often is what she serves them.

And that brings us to the “tiny” reference. Giuliani shuns the usual gussy celeb fare for what might be characterized as upscale snack food, served in bite size pieces as telegraphed in the book’s title, “Tiny Hot Dogs.” That means her party tables will be laden with, e.g., mini versions of lobster rolls, corn dogs, spring rolls, turkey clubs, and variations on grilled cheese.

And recipes for all of those items mentioned above, as well as others, are included in the book. Along the way you’ll also come upon some catering tales, her foodie bio, some straight-talk revelations, and a bit of droll humor. All in all, quite enjoyable.

“Tiny Hot Dogs,” 4 1/2 stars    Her previous book, “The Cocktail Party,” 4 stars   

  FEATURED RECIPE  

Tiny Hot Dogs, the video . . . three ways

Giuliani brought her book title to life when she appeared on a charming show called Home & Family, on the Hallmark Channel. Her tiny hot dogs demo from that time is now on YouTube and is linked below.

You’ll see three ways to kick up the flavor on what are alternatively called pigs in a blanket, but bite-size, maybe two-bite. She also shows a compatible sauce for each.

You will also discover something you might find surprising. The only reason it wasn’t a revelation to me is that I had just finished reading a book on catering and learned how common this time-saving practice is in the industry. Turns out with the right sourcing, no quality is lost with this shortcut.

Tiny Hot Dogs video    Home & Family show

  TIP  

Corn x 3

What is it about corn that is just so satisfying. On the cob, off the cob, plain, flavored, cooked, raw, all so good. Here’s some buzz I hope you’ll find helpful . . .

So, in view of the fact that corn off the cob does quite well in the freezer, wondered why I couldn’t just freeze the whole cob. Never know until you try. Just tightly wrapped it, uncooked, in a paper towel and then in foil, and in it went.  The picture here shows it thawed, looking not bad, though for whatever reason it seems to survive the freezer better, in terms of both taste and texture, when it’s off the cob. I can probably say that with more conviction after trying one of these methods I belatedly found.

Street corn {elote} in a dish! So, had some kernels that I’d taken off the cob and frozen, no cooking, and thought it might be interesting to hit it with elote flavors. Found this recipe for a casserole which I used as a guide for ingredients but since I wasn’t using the prep’s 10 oz of corn, actually just did a toss into the skillet. Sauteed salted garlic in butter, then in with the corn, lime juice, a bit of hot sauce & some monterey jack, and when nice and hot into the dish with a bit more cheese to melt on top plus a sprinkling of fresh basil {in place of cilantro}. Excellent.

OK, again not remembering the source but best guess is Rachael Ray’s magazine that I saw a tip for removing corn silk. My previous go-to method? A paper towel. After Rach? A dedicated toothbrush! Now – even more recently, in an episode from Season 1 of “A Chef’s Life,” the silk remover was a regular household scrub  brush, ahhhh, that we’d like to think also solely dedicated to the task – sure covers a lot more ground {cob}.

♦  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  This time the all-in is stew, though not really a stretch I’ll admit. But what happened was, something in a book reminded me of a story I read when I was just a mini-foodie about three kids stranded on a floating island. Other than that main premise all I recall is that they made something called Indian stew. Googled and found Choctaw Stew –  close enough though the one in my memory also had tomatoes so added those along with celery & kosher salt though none of the three in this recipe – said no to green beans & squash but yes to garlic & hot peppers, and large-diced the potatoes – my broth of choice was a mix of chicken & beef, all in the slowcooker on low for 8 hours. Quite tasty.

  Is this something a whole bunch of you are already doing? I like to cook hamburgers in a really hot pan to produce a nice char but, aiyyyyy, not so fond of the fat splat onto the stovetop. Ha! Now I use a deep pan and at least most of the spray stays inside.

♦  The Featured Recipe in our 09.20.19 Salon was the tasty treat by José Andrés, Sweet Potato Sundae. I meant to mention that afterward I mashed the leftovers till quite smooth, served some the next day, froze the rest. All good! Recall though that I had used cream cheese not ice cream, so a prep with the latter is untested.

So far next week: Pro chocolate cake from a mix, sticky wrap without cussing, satenas, jammy eggs, making mushrooms last

Last week, just below:  Delivery for Fido have to sign for it, foodfests galore, good veggie veggie fruit fruit news, kitchen pockets, pumpkin caramel dip, poaching eggs to perfection, Legal Sea Food, love this peanut sauce, peanut butter Chex mix 

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, hot dog tray/Home & Family on Youtube, 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

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Peanut Cilantro Dip, Aug 16-22, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon  

  TIDBITS – neener neener stove / impromptu grilling basket / reincarnating spices    CS MARKETPLACE SPOTLIGHT – funny food guy    FEATURED RECIPE – cilantro overload?    TIP – two stick trick    THE WEEK – farmers market tips / dinner on a stick / funny Trillin

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  Fall is just around the corner but most of us will still be spending time in the swelter zone. So how welcome to have Food & Wine bring us a slide show of “12 No-Cook Dinners” to make right now. In the lineup, colorful roast beef summer rolls, tuna banh mi, spicy Asian chicken lettuce cups.

  Love this guy. F&W’s Justin Chapple comes up with the darnedest Mad Genius Tips, in this case crafting a grilling basket out of baking racks and paper clips. He describes it in steps, but it’s easier I think to understand if you watch the on-page video.

  Haven’t needed yet to try this, but love the idea. When you find spices in your pantry that have exceeded their expiration or best buy date, there’s an alternative according to My Recipes that can help bring whole or dried spices back to life. Pretty easy too, just involves some skillet toasting. There are also some interesting videos on the page.

  CS MARKETPLACE SPOTLIGHT   

Trillin makes food funny

Peter Meehan, who was the late super food writer Jonathan Gold’s editor at the Lucky Peach, said in the Gold dvd {well nuts, thought I had mentioned this in a previous Salon, but guess not – will remedy that next week – great, great video} – “modern food writing began with Calvin Trillin.” Who, in fact, appears in that dvd.

Trillin has a unique approach to his subject. In the intro to his entry in “American Food Writers” Alice, Let's Eat: Further Adventures of a Happy Eaterauthor Molly O’Neil calls him “a hungry amateur in a world of overwrought connoisseurs, an anti-gourmet . . . {s}elf-deprecating and never at a loss for irony, the reluctant foodie serves slices of real life, hold the pretense.”

What he tells you about here is not so much a critique of food or chefs or restaurants as it is his pursuit of something wonderful he had before, something enticing he’s heard about, or something he wants out of sheer curiosity, And he’s willing to travel the world to track down that lusted-for bite.

In, “Alice, Let’s Eat,” we learn right at the start the identity of his two true passions: love of food and love of wife. It’s despite the former and because of the latter that he’s willing to forgive Alice for her “seemingly uncontrollable attacks of moderation.” That playful tension marks much of this little book full of big smiles. A joyful read. Four stars on Amazon, Kindle, paper and hardcover.

“Alice, Let’s Eat”    A trilogy that includes “Alice”    Other Trillin books on Amazon

  FEATURED RECIPE  

Too much cilantro?

Well I’m hoping some day I can say that about the yield from my mini indoor garden, but for now took advantage of a good sale at my market. Then, ahhhhh, what to do with all of it?

Good ol’ AllRecipes told me exactly what I could do with it – in of course the nicest possible way. The one that I chose turned out to be a lovely, versatile dip –  a tasty take on classic peanut sauce.

A couple of notes. Because of the cilantro, though I may have overly-indulged my love of this herb, it takes on a color that belies its flavor. Also, I did add just a touch of salt. One more thing, this is quite the delightful tongue tingler, but if you’re not a spice fan you’ll want to cut back on the pepper flakes. Note as well that it thickens {and gets even better} in the fridge.

The recipe suggests such dippers as French bread and veggies, showing what looks like bell peppers, baby bok choy and maybe jicama. But found this to be also great on pita crackers, crisped flour tortillas, even in entree mode on roasted chicken or pork, or as I did, on scrambled eggs  {shown}.

Easy too! Some minimal chopping, a couple of rounds in the processor, and done!

Peanut Cilantro Dip recipe    Other cilantro preps on AllRecipes

  TIP  

Taming the kebab

So, we’ve had some fun here with courses on skewers. And yet one more appears in “Week” below.

Whenever I’m kebab-ing, I like to use two sticks. This makes the ingredients behave, keeps them from doing roly polys as they would on just one stick.

This trick is especially helpful if you are making say an all meat kebab that you’ll be cooking in a skillet or the oven or on the grill. When you turn them over, everyone goes along for the ride.

You can see this two-stick-er in the photo below.

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  I love farmers markets and one of my very favorite mags, Sunset, just made that experience even better. A reader in a recent issue asked how to get the most out of these bounty of the earth fests. Some of the suggestions I liked best – bring three bags, one each for sturdy produce, tender items, and dairy/meats/eggs, do a couple of laps before you buy anything, and bring small bills.

  Both here in the Salon and in my “50 Kitchen Tricks” book we’ve seen courses on a skewer – breakfast, appetizer, salad, and dessert. Now a recent issue of Food Network Magazine takes it a step further and spears dinner on a stick too. Their creative takes were actually kebab-ing classic sandwiches – banh mi, Philly cheesesteak, turkey club, and meatball & eggplant parmesan {all on this page}. The one I played with – roasted pork tacos wrapped with green salsa & cheese and heated and browned in a skillet, alternated with avocado, tomato and seeded jalapenos, served with red salsa rice and simple nachos.

  I love this glimpse into Calvin Trillin’s love affair with food, delivered to us in the “Alice” book featured above. He’s fondly recalling a  thick potato pancake he enjoyed some years back and the fact that it is eaten while standing up – and that, Trillin says, is “a method that gives the eater the additional pleasure of being able to jump up and down occasionally in delight.”

So far next week: all-in pie, Venetian breakfast, chocolate peanut butter cookies, no-bake key lime pie, food show code, gluttony good???, Taco Bell pop-up hotel, recipe & gear, wait till you see these cookies!

Last week, just below: Martha’s spicy pulled pork in the slow cooker, s’mores ice cream cake, Uber add-on, un-frying, great kitchen organization trick, choc/cheese sammie 2.0, a sideways thinking way to solve red wine stains, put what now in the egg salad? 

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

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Martha’s Slow Cooker Spicy Pulled Pork, Aug 9-15, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon  

  TIDBITS – S’mores cake! / Uber what now? / well that’s one way to deal with a red wine stain    CS MARKETPLACE SPOTLIGHT – a whole new fry-day    FEATURED RECIPE – Martha goes spicy    TIP – kitchen tangle, your days are numbered    THE WEEK – egg salad 2.0 / weird sammie upgrade / oink too! {M – could I have the other parts?}

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  A classic summertime treat just got even cooler and sweeter. I hope the picture police don’t come after me because I just had to share the image of this S’mores Cake ice cream cake. It’s on the Tasting Table page but from Pinterest and some of those are public domain and some aren’t – as always we credit the pic below. And yes, the recipe is on the page too.

  Am I missing something here? So, on some evenings you just don’t want to cook, and it’s Uber Eats to the rescue. All well and good. But now in select cities in the west, Uber is testing a “Dine-In” option. Rather than having me try to describe it, since I’m not exactly clear on the benefit, you can see the story for yourself. Then, what do you think?

  So, last week in Tidbits {which is immediately below this week’s Salon} we ran a link to an article about removing red wine stains. Came across this and thought it was pretty funny – don’t remove the stain, go with it! Here’s that solution.

  CS MARKETPLACE SPOTLIGHT   

What do you see?

To me, this looks like a cute little alien that dropped out of the mothership to bring futuristic help to the kitchen. Especially if you’d like a future that includes fried foods without the oil-driven frying.Dash DFAF455GBAQ01 Deluxe Electric Air Fryer + Oven Cooker with with Temperature Control, Non Stick Fry Basket, Recipe Guide + Auto Shut Off Feature, 6 qt, Aqua

For appetizers, desserts, wings, fries, it guarantees your food will come out crisp every time. Set the temp, set the timer, go do something else for a while {they say “minutes”}.

Cook-friendly features include auto shut-off, cool touch housing, all non-electric parts dishwasher safe. Match your kitchen with an exterior of black, white, red, aqua. Recipe book too, and recipe database access.

The chicken photo shows their crispy promise. It’s 4 1/2 stars on Amazon, Prime eligible, at this writing $20 discount. Some comments: “awesome,” “great recipes,” “everything comes out perfect.”

Dash Electric Air Fryer on Amazon

  FEATURED RECIPE  

Tasty, Spicy, Easy!

Not just the most tender ever pork. But also, those spicy and herby ingredients join onions and tomatoes and play together for hours in the slow cooker, all emerging as a unified bounty of flavor, ready to pile onto a bun or a plate, or as the recipe suggests, into taco shells with cheddar or {and?} sour cream. Btw, feel free to add even more spice.

And because it’s Martha behind this Spicy Pulled Pork, you already can pretty much guess there are cooking tips too. And as she notes, the easy prep all comes together in a matter of minutes.

Martha has a entire cookbook devoted to slow cooker recipes {good discount right now on Amazon}. As it promises, “110 recipes for flavorful, foolproof dishes {including desserts}, plus test-kitchen tips and strategies.”

Slow Cooker Spicy Pulled Pork recipe  “Martha Stewart’s Slow Cooker” cookbook  

Stewart’s other cookbooks    Other slow cooker cookbooks, 4 stars & up

  TIP  

Kitchen help – from the office supply store?

I love this storage trick. No more the jumble of baking sheets, cooling racks, toaster oven pans, and cutting boards that used to fight it out for space in the cabinet.

Now they play nice in folder holders, the kind you’d find at Office Depot or Amazon. And you can multiple the capacity by additionally storing more of these kinds of items between the ends of the sorter and the cabinet walls. I actually use three of them.

Btw, this {she noted shamelessly} is one of the 50 kitchen tricks you’ll find in my Kindle book, 99 cents,  linked just below. Also a link for folder holders/sorters on Amazon, most pretty inexpensive, like under $20,  and saw one with 8 slots on sale for just under $10.

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

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  Love egg salad? Love hummus? I recently arranged a “marriage” of the two. It still had the classic ingredients of onion, celery, a bit of dill pickle relish {some folks might prefer sweet} and then, the hummus in place of mayo. You know what – keeper!

  In our 05.17.19 Salon I mentioned two long ago experiences that had come together to create a grilled chocolate/cheddar sandwich. Now a new bit of information, a Food Network Magazine article on sprinkling smoked paprika on a whole buffet of foodstuffs including grilled cheese, sparked a memory of a wondrous chile/chocolate pie at a since-closed restaurant – all clearly suggesting that my sammie could go for an upgrade. Except I sprinkled cayenne. Thanks everybody!

PS – have the napkins handy!

  We CS-ers are pretty darn good at avoiding food waste. So guessing maybe we all can appreciate a comment by darling Tyler Florence on his Bite Club Show on Food Network a few weeks back. While creating pork dishes he said they use everything, “even the oink.”

So far next week: no-cook dinners, funny food book, farmers market tips, dinner on a stick, peanut cilantro dip, cilantro recipes, reviving spices, a A-Team approach to a grilling basket, two-stick trick

Last week, just below: pizza help x 2, Irish breakfast, red wine stains, kids cookbooks, no bake lemon cheesecake tarts {easy!}, parchment paper & squash tricks, scones ps x 2   

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 – s’mores cake/Rachel Vanni/Tasting Table, air fryer & chicken/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

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No-bake lemon cheesecake tarts, Aug 2-8, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon  

  TIDBITS – pizza help duo / begorrah, the winner is . . . / out damned stain    CS MARKETPLACE SPOTLIGHT – cookbooks for kids    FEATURED RECIPE – so good, so easy, so refreshing    TIP – one from Ina Garten {and one for her???}    THE WEEK – more Med / ps to scones recipe / ps 2 to scones recipe

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  Pizza help – x 2! The first, from Food & Wine, is a reheating trick – in a skillet to get a crispy crust which I had heard of, and then the addition of a few drops of water to melty-up the cheese which was new to me. The second, from Well Done, tells you what you can do following that cry of owwwww {or something stronger} when too hot pizza assaults the roof of your mouth.

  Lads and lassies, gather around Ireland’s favorite meal, as determined by an IrishCentral poll. Yep, it’s the full Irish breakfast, and hooray the story is replete with recipes for all the contenders. Btw, in the photo for bacon and cabbage you’ll see what you’ll likely be served in an Irish pub when you order bacon, often offered as an entree because it’s like the best ham ever.

  Another chance to expand your vocabulary occurs when you or someone else accidentally douses your good stuff with a glass of cab or pinot. Well Done to the rescue with their guide, “How to remove red wine stains from almost anything.” One tip I also heard, fortunately no opportunity yet to test, is to immediately pour white wine on the stain. For any of these probably want to try first on a small area.

  CS MARKETPLACE SPOTLIGHT  

Kids can cook!

And did you know – there are all kinds of cookbooks for kids. Because of “my kid” Misty I chose  ‘Bacon Artist.” Nice recipes for soup, salad, sandwiches and snacks. Bacon Artist: Savory Bacon Recipes (Kids Can Cook!)

The pages also talk about becoming a bacon artist including safety tips, the kinds of bacon, cooking methods, making bacon bits, and of course recipes. Think the one I’ll try first is the bacon cheddar dip.

Amazon has this subject thoroughly covered. There’s a link below filtering the selections by rating but you can also customize by age group, format, condition, Prime and more.

“Bacon Artist”  ♦  Other cookbooks for kids    Cookbooks for kids, 4 stars and up

  FEATURED RECIPE  

Tart lemon, sweet cheesecake 

A Tasting Panel Selection

I have to give primary credit to AllRecipes because the cheesecake layer is totally theirs. It was actually for a regular full size cheesecake with cherry pie topping. Their readers gave it 4 1/2 stars.

For our version, we spooned the creamy mix into store-bought graham cracker tart shells and then topped it with out of the jar lemon curd. You could certainly also add a dollop of whipped cream.

So, what makes this cheesecake so rich and creamy? Could it be full the pint of  heavy whipping cream??? Whether tart or full cake, this is the only recipe I’ll use from now on.

AllRecipes cheesecake  

  TIP  

What a good idea

And so obvious have to wonder if I’m the only cook/baker that hasn’t thought of it. Thanks to Ina Garten for this one.

Watching her “Barefoot Contessa” show on Food Network, where she was making meringues which in turn went onto parchment paper. She wanted them to be a particular diameter and so marked the dimensions on the underside of the paper with a pencil. Voila, instant guide.

And then in a moment of spectacular immodesty, wondered if I could give her a tip{!} For the next dish, filled acorn squash, she talked about how hard it is to cut this veggie in half. With a knife Attila could have taken into battle she sliced into one of the grooves and then banged the whole works on the board till it fell in two. Ummm, what I actually do before backing is pierce the squash in a few places, nuke it for about three minutes, and watch a regular knife go through it like butter. 😉

Ina Garten cookbooks on Amazon    “Barefoot Contessa” on DVD    On Prime Video

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  As a followup to my mention in the 07.19.19 Salon of the “The 30-Minute Mediterranean Diet Cookbook,” I’ve now found further encouragement with a Clean Plates post identifying “The Best Products You Can Buy for a Mediterranean Diet” – just in case you’d like to try some of this too.

  A ps to the scones prep we posted on our Recipe Page in conjunction with the food pen design for St. Pat’s Day in the 07.26.19 Salon. The original comes from the AllRecipes site which you can see here. It actually called for cranberries and walnuts rather than dates and pecans. the latter a nod to my mom’s awesome bread. Also I adjusted the recipe somewhat after reading some suggestions in the comments, and then adjusted it a bit further after our Tasting Panel session.

  Fair warning that my final version leans more toward moist than crumbly and just as noted in some of the comments this can make the step of cutting the dough into separate triangles a bit of a challenge. Two things I think I’ll try for future times, one is to deeply score the whole round of dough and then finish cutting through after baking, and the other is to use a biscuit cutter instead as shown in this joyofbaking demo. It’s certainly worth the effort because these are really good, and even the original, despite some issues posted on the page, rates 4 1/2 stars.

So far next week: dare to air, kitchen storage trick, weird upgrade for weird sammie, egg salad in love, Martha’s slow cooker recipe

Last week, just below: Play with your food! Draw colorful designs right on holiday classic fare, year ’round fun 

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 – book/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

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