Marcela’s Sandwich Cake, June 7-13, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon  

  TIDBITS –  best brunching / pub in the yard! / mousse on the loose   CS MARKETPLACE SPOTLIGHT – cookbooks just for dad    FEATURED RECIPE – ole every day / savory cake    TIP –  lemon hack    THE WEEK – carb cuts / risotto vs. soubise / fiesta beverage

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

Lots of brunch opps right around the corner, so thanks to Food & Wine for this timely – and extensive – roundup of “Best Brunch Recipes.” Among the tasty suggestions: brioche with prosciutto/gruyere/egg, butterscotch sticky buns {with actual scotch! – also wondering if you couldn’t use the decadent glaze on store-bought buns or muffins}, potato pancakes with smoked salmon/caviar/dill cream, open-face eggs and griddled ham breakfast sandwiches. Beverages too, including the “Hellfire Club Bloody Mary.”

  Oh, how much fun would this be??? Right now just in Boston but if I understand a linkNewPhotoImg1-min correctly on their site, other cities could offer it at some point. What is “it”? An inflatable Irish pub!

. . .  that can come with traditional Irish food, drinks and entertainment . . . and says, Ask about our Irish Wolfhounds. What? Rent-a-Wolfie?

So if you do live in Boston, guess the only question is, how big is your backyard? Or, how big is a party-prone friend’s backyard? Plan ahead, Halfway to St. Pat’s Day is just a few months away!

Should we thank Food 52 or not??? For . . . a two ingredient chocolate peanut butter mousse. Nothing like making indulgence in easy reach, even easier with the demo. In the interest of full disclosure there is water too, plus optional flaky salt, and the whisking {“like your life depends on it”}. I’m going to have to try this just because I’ve always thought that water makes chocolate seize up. Just research, you understand.

  CS MARKETPLACE SPOTLIGHT 

For dads that cook, dads that would like to cook

Short Order Dad: One Guy?s Guide to Making Food Fun and Hassle-FreeHow nice to see Amazon has all kinds of cookbooks for dad. As always, many ways to customize your search.

Just on the first page I found “making food fun and hassle-free,” “everything your mother never taught you,” plus healthy food, slow cooker recipes, dishes for the single dad, so much more.

Most of those are well rated and reasonably priced, available in various formats. Also many are Prime eligible.

Cookbooks for Dad

  FEATURED RECIPE  

Make any day, every day if you want, a Fiesta

Two brief glimpses tell us just about everything we need to know about Food Network host/cookbook author Marcela Valladolid’s brand new release, “Fiestas.” First, her three chapters make abundantly clear her must-haves for such celebrations: Drinks, Nibbles, Sweets.Fiestas: Tidbits, Margaritas & More

Second is the attitude she’s evolved toward hosting these get-togethers. After earlier years of feeling that everything had to be perfect {“God forbid I burned a tortilla chip”}, she now says, “My focus is simply on corralling the people I love and feeding them.” Hooray for that!

Our featured recipe is a beauty, looks like a fiesta all on one plate. The tuna/ham/cheese/pepper creation, a “sandwichon,” actually comes from her beloved mom who, btw, used olives halves instead of flowers, and in fact the garnishes aren’t even listed in the ingredients but rather as suggestions in the directions – really, a matter of your own artistic choice.

Some others of interest – sweet potato chipotle hummus, white chocolate and apricot oatmeal cookies, dulce de leche cream puffs, mint chocolate coffee cocktail. And Marcela’s also a garnish-o-phile with beverages, variously splashing in, e.g., cucumber curls, blood orange slices, serrano disks, coffee ice cream, flowers and flower flavored ice pops.

Sandwich recipe    Marcela’s “Fiesta” cookbook   Her other books

  TIP  

It works!

This is one of those things you sort of have to try to believe. It has to do with the times you need just a bit of lemon juice. You cut, use the half or whatever, store the rest, find it in the fridge weeks, months {?} later. But . . .

What if you could use fresh lemon in a way that’s sort of comparable to the lemon juice from concentrates sold in lemon-looking containers. This Food52 food hacker found the way.

Btw since the gimmicked lemon looks like the others, I keep it separate in a little dish. One thing, probably want to use it in a few days as it does tend to dry out.

Demo

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

  The Anti-Anxiety Diet book featured in our 04.19.19 Salon emphasized more proteins and fats, few carbs. Now personally I prefer a balance, but was thinking maybe fewer carbs would achieve more balance. The start – open face sandwiches, veggie-based pasta, more sweet potatoes, fewer white potatoes. Not always, of course. Just in case you might be thinking along the same lines.

♦  I’ve never had a risotto anywhere that could rival my husband’s ambrosial version. Intimidated me enough that I’ve never even tried to make it. But aha, enter soubise. While it’s basically an onion sauce enriched with cheese, some preps also mix in rice. And instead of stirring the stuff until your arm’s ready to fall off as with risotto, with soubise you do a bit of prelim cooking and then the oven does the rest. Here are some descriptions and recipes on google, and as you’ll see there are various add-ins. I’m ginning up {not literally . . . yet} to give this a try. Will sure let you know.

♦  Guess this is a week of “gonnas” because something else I want to try is mezcal. That was prompted by a Food Wine story that revealed the difference between the mezcal and tequila. A helpful gent from our local Lee’s described it as smokier than tequila because the first destination for the raw agave hearts is literally a smoke pit. Think next time I’m there just going to go for it. Could be nice next to a plate of something from the cookbook in our Featured Recipe section above.

So far next week: corn pudding, kitchen decor tips, “Glorious Food,” chocolate peanut butter pie, tenderizing any cut of beef

SECURE ACCESS THROUGH MY LINK TO AMAZON HOME PAGE

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

Note, transactions are solely between the buyer and linked supplier

Photo credits: pub/pub site, MD gifts & book/Amazon, Marcella’s cake/chefmarcela.com, lemon & soubise/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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Mex makes salads exciting, May 31-June 6, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon 

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

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

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

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

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

  CS MARKETPLACE SPOTLIGHT   

Inside the mind of a culinary legend

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

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

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

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

  FEATURED RECIPE  

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

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

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

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

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

“Mexican Salads”

♦  TIP  

Sammie glamour

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

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

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

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

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

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

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

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

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

Note, transactions are solely between the buyer and linked supplier

Photo credits – dvd/Amazon, all others/mine

All pages ©2019 CooksSalon.com

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

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The Tasting Panel has spoken, May 3-16, 2019

Next Salon, May 17, 2019 – see you then!

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon  

  TIDBITS – chicken insurance / leftover makeover / do this first    CS MARKETPLACE SPOTLIGHT – beautiful Mom’s Day gifts ♦  FEATURED RECIPE – makin’ Zuni Cafe’s iconic chicken    TIP – avocado love    THE WEEK – the SuperTasters have approved these dishes / the powder caper

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

It’s not likely you’re ever going to hear anyone order chicken “rare.” And we sure as heck don’t want to serve it that way. So “How Long to Cook Every Cut of Chicken” from MyRecipes can provide some very welcome “chicken insurance.” Get the scoop on roasting, grilling, pan frying and deep frying, so that as the subhead says, “you never botch your bird again.” As a bonus there’s a demo on breaking down a whole chicken, which can be a real money-saver.

♦  More from MyRecipes. In the 04.19.19 Salon we spotlighted 30 dishes that are even better as leftovers. So how cool is this for a follow-up, “25 recipes to use up your leftovers.” And this is nice, for some of the items you may also find a recipe for the star that started the show, and then more than one use as leftovers. If as planned I make the chicken parmesan dip you’ll sure see it in a future My Week. Oooh maybe the burger bun donuts too!

And more. You may already do “The First Thing Great Chefs Do Before They Start Cooking” {we’d like to think “wash their hands” but we’ll take that as a given}. I already do this “thing” and was familiar with the French term for it, but sure did learn some extra tricks here. And not only for cooking.

  CS MARKETPLACE SPOTLIGHT  ♦ 

Beautiful food gifts for mom

So much good stuff here. Whether she has a sweet tooth or a “savory” tooth,  chances are excellent you’llShimmering Delights Gourmet Gift Basket find a gift she’ll love.

There are varying arrays of tea, coffee, snacks, cookies, candy, cheese, chips & Tranquil Delights Spa Bath and Body Gift Basket Set with Tea and Cookies (Peony)salsa, plus a breakfast collection, Bloody Mary kit that includes a cutting board, and a “shimmering” gourmet collection. Some also tuck in a nice selection of pampering beauty products.

The latter is shown here along with the Tranquil Delights Spa Bath and Body Gift Basket Set with Tea and Cookies. If you’d like to see a wider array of Mother’s Day gifts, click the second link – and though there’s a huge number of possibilities, fear not, you can narrow your search by type of product, rating, brand and more, and after selecting your initial category, more factors including price and Prime eligible.

Food gifts on Amazon  ♦  Other Mother’s Day gifts

Shimmering collection shown    Spa & tea set shown

  FEATURED RECIPE  

A San Francisco classic 

Those of us who’ve had the memorable pleasure of dining at Zuni Cafe know it’s an experience to be treasured ever after. New York Times recently featured the iconic Market Street restaurant on the 40th anniversary of its founding by Billy West, who was joined in 1987 by the revered chef Judy Rodgers, sadly no longer among us – but it goes well beyond the cliche to say her legacy lives on with every meal still served there.

The story spotlights such specialties as Caesar salad, ricotta gnocchi, espresso granita, chocolate Gâteau Victoire, even the hamburger. But it was the hauntingly good wood-roasted chicken for two on warm aromatic bread salad that most stays with me from our visit.The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Resturant

I subsequently made this dish {shown} from my Zuni Cafe cookbook, which also btw includes the salad, gnocchi, hamburger, and granita. The chicken was spectacular, which prompted a do-list of such other items in the book as prosciutto with chestnuts in olive oil, artichoke caponata, corn-shrimp bisque, and mock {which is to say easier – she calls the original “formidable”} porchetta.

This cookbook, by Judy Rodgers, is a very unselfish offering. All her tip, tricks. and techniques are right there – in fact “cooking lessons”  is part of the subtitle. It’s 4 1/2 stars on Amazon, Kindle & Hardcover, Prime eligible.

Recipes on google    NY Times article    Zuni cookbook    Zuni Cafe 

  TIP  

Be gentle now

A helpful hint from Ree Drummond. When you’re adding diced avocado to a salad, wait until you’ve tossed all the other ingredients.

Then gently fold the cubes into the mix. Your avocado will thank you.

Btw, did you know that in the correction pronunciation, Haas rhymes with glass. Click the link for lots more about this versatile star of the produce world.

California Avocado

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

♦  Oh what a beautiful week at CooksSalon. A buffet of dishes, candidates for future appearances in CooksSalon, took center stage. Then a quartet of SuperTasters gave the whole array, appetizers to desserts, a thorough vetting, sometimes needing second and third “tests” to be absolutely certain their evaluations would be accurate.

>  Yay, eight thumbs up for chicken parmesan dip, buffalo cauliflower, French endive “hand” salads, shrimp Louie, queso eggs in phyllo cups, ham club sandwich rollups, lemon cheesecake tarts, date/nut scones, and salted chocolate caramel tartlets. Mega thanks and a tip of the toque to Christine McKellar, Debbie Vinson, and Layne Whiteman for helping make sure CS brings you just the best-est recipes.

> So then, all those dishes will be coming your way in the near future. Meanwhile, for a weekly serving of the top happenings in Las Vegas, be sure to tune in to Christine’s site, Vegas Only Entertainment.

♦  In our 02.01.19 Salon we talked about discovering malted milk powder and putting it to use in muffins, oatmeal . . . and coffee. Now the Caribou Coffee chain has added menu items that incorporate malted milk powder into both hot and cold coffee beverages. Do you think they read it first in CooksSalon? 😉😁🤣

So far in the next Salon: best stews, bulk shopping trick, 10 new ways with bacon, that sandwich is what now???

SECURE ACCESS THROUGH MY LINK TO AMAZON HOME PAGE

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

Note, transactions are solely between the buyer and linked supplier

Photo credits: Mom’s Day gifts & Zuni book/Amazon, 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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Chocolate Salted Caramel Tartlets {from a Paris kitchen}, April 12-18, 2019

Hosted by Barbara J Nosek

& Misty the FoodieCat

CS friends, help yourself to tasty resources!

  CatChat –  Misty previews this week’s salon  

♦  TIDBITS – food time travel / buttermilk tricks / give cabbage a chance     CS MARKETPLACE SPOTLIGHT – the intriguing dukkah    FEATURED RECIPE – bites of delight    TIP – tater flakes in chocolate cake???    THE WEEK – tartlet hint / pork perfection / Resurrection rolls

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  This could be fun to work with. A recent article in the Washington Post, arriving in my mailbox via ProChef SmartBrief, points a virtual long lens scope at some ancient foods. Since they seem to be evolving into the present day spotlight you just might see them at your market. If you do, and want to play, you can read here how to do that.

  Came across this post from The Kitchn when I was looking for ways to use up my buttermilk. I didn’t actually use any, but maybe some Salon Friends out there might want to tap into some of these recipes. In fairness, it was their pancake suggestions that inspired the one I made with buttermilk mix, a My Week item in the 04.05.19 Salon.

  When you see a headline that starts “Don’t Love Cabbage?” you can guess some solutions will follow. It adds “You’re Probably Cooking it Wrong” – they do regard boiling as “bad,” but if you cook it with corned beef or smoked ham or Polish sausage, or a combo thereof along with some onions, carrots and potatoes, that’s pretty darn good. But here are definitely interesting variations of grilling, roasting, steaming and sauteing along with hints on embellishing the results.

  CS MARKETPLACE SPOTLIGHT   

One spice, three ways to get it, countless ways to use it

As if I weren’t already sufficiently intrigued by the dukkah {doo-ka} seasoning mix mentioned in the ancient foods item above in Tidbits, interest notched even higher when it almost immediately turned up in two other places. First was a recipe on the CIA site for American Lamb chops with pecan dukkah and salsa verde {shown}.

And second was in the “My Paris Kitchen” cookbook featured in the 03.22.19 Salon, a prep that started with sliced cauliflower florets, tossed with olive oil and s&p, baked in a single layer for 25 min at 425, stirred once in that time, then mixed with dukkah and roasted for an additional 15-20 min, or until seared and browned.

Dukkah, 1.6 Oz Glass JarBut as that article noted, this nut/seed/spice blend can “be used to season fish, poultry, meat, grains and vegetables. It also happens to be deliciously appealing on Instagram-famous dishes such as avocado toast, grain bowls and hummus.”

So how to put it in your pantry? You could make your own from the choices shown at the link below. You should be able to find it at Trader Joe’s and might be able to find it at a local grocery store or specialty store. Or you can order from a wide array of offerings on Amazon.

CIA recipe    Dukkah recipes on google    Dukkah on Amazon

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

BJN’s Eclectic Offerings Page

  FEATURED RECIPE  

An American in Paris – with recipes!

This is an interesting cookbook. Author David Lebovitz spent 13 years at the  reveredMy Paris Kitchen: Recipes and Stories Chez Panisse in San Francisco, left to write food books, a memoir and blog, and then subsequently for reasons even he can’t quite explain moved to Paris.

His cooking is influenced, he says, by “where I’ve lived and where I am now . . . replete with aromatic flavors that rely on garlic, fresh herbs, juicy stone fruits, and earthy root vegetables, as well as lots of olive oil.” And chocolate! He says . . . “you’ll notice that I use in a lot of my desserts {Without apologies}” None needed!

In this book, “My Paris Kitchen,” you can certainly learn some tips and techniques from a French/ American perspective. Though not overly complicated, it may not be particularly suitable for a beginner.

May I suggest you read the more detailed description and reviews on Amazon. There you will also see that it’s rated 4 1/2 stars. Meanwhile our Featured Recipe, Chocolate Salted Caramel Tartlets from Lebovitz’ site, is actually fairly easy.

Recipe    “My Paris Kitchen”    Other Lebowitz food books 

  TIP  

Let’s be flaky!

Funny how you’ll see some food find, and then in short order come upon related items {just like the dukkah}. In this case the original reference was to the multiple uses for potato flakes discussed in a MyRecipes story we linked in the 03.29.19 Tidbits section.

The first find was in a back issue of Food & Wine, a recipe for Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise. Next was a prep using the flakes in potato pancakes that I came across while on the AllRecipes site.

To take this a step further, tapped into the Idaho Potato site, entered “Potato flakes” recipes in the search box and 117 results popped up. If you want to take a look, be sure to use the quote marks as shown.

And in that listing, found the dish pictured here. It’s wow, yes, made with potato flakes! – Fudge Mocha Idaho Potato Cake, and you can find that recipe directly in the search.

F&W Schnitzel recipe  A/R Potato Pancakes recipe   Idaho Potato site

  A PEEK AT MY WEEK  

Welcome to my kitchen and living room

 Hmmmm. While I’m sure the dough in our Featured Recipe is quite delectable, maybe you don’t want to take the time or get the ingredients. One of my fast, favorite, crowd-pleasing recipes calls for baking the squares of refrigerated peanut butter cookie dough as is {no schmooshing} in mini muffin tins and then as soon as they come out sinking a Reese’s peanut butter cup into each {the ones you unwrap, not the smaller ones that come unwrapped}. Could this work here?

  After playing with a number of different methods for cooking a pork roast I’ve found what I like best is in fact a very simple prep. For about a 5 lb roast, rinse and pat dry, sprinkle generously with garlic salt and freshly ground pepper. Onto a rack, into a roaster pan, leave uncovered, 450 for 3o min, 375 for 2 hours or until it registers 170 {check before the 2 hr point}. Let stand at least 10 min.

 I recently came across a reference to Resurrection Rolls. Had you heard of them? I hadn’t so turned to google to see just what they are. AllRecipes gives us both a recipe and this back story: the sugar/cinnamon dusted marshmallows inside refrigerated crescent rolls disappear as the rolls bake, leaving a hollow shell, representing “the tomb of Jesus on Easter morning.” Their page includes a demo for this cook-rated 4 1/2 stars recipe.

So far next week: Shaking beef, stuff even better the second time around, another toast upgrade, sweet tv, Guinness donuts – made them !, there goes waste & here comes the gravy

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: lamb chops/CIA & American Lamb, dukkah & book/Amazon, tartlets/ Lebovitz’ site, fudge cake/{photo contest winner !}Suzanne Lumsford on Idaho Potato site, pancake & pork roast/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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{It’s a secret} tasty toast, for Jan 18-24, 2019

  CatChat  

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

  TIDBITS – awesome eye of round / a sheet of cookies / some human food = good doggie treats    CS MARKETPLACE SPOTLIGHT – bye bye pounds    FEATURED RECIPE – wait till you see    TIP – ham, let us count the ways    THE WEEK – chicken tenders “cordon bleu” / easy Mex salad / Mother Sauce book t.c.

Misty’s History    Misty’s Gallery

  TIDBITS  

Newsy, schmoozy stuff for cooks 

  In case you didn’t see this on Food Network – a beautiful eye of round prepped by Jeff Mauro on The Kitchen. I love this cut of meat, but his version including a savory dry rub looks like it would take it to a whole new level and can’t wait to try it. Here’s the recipe in case you would like to give it a go too. The page also has a demo.

  The sheet pan moves into the cookie realm. In this case, sugar cookies. The beauty of this kind of cookie is while it’s great tasting on its own, it’s also a blank canvas for all kinds of flavors and decorations. And the beauty of this method is that you can skip a whole bunch of steps. Thanks Food 52!

  Who’s a good boy! Or girl! And who wants a treat??? {Btw, I just love that commercial where the guy says to his dog, Do you want to eat, Do you want to eat, over and over – and finally the dog says, Tomorrow night let’s just assume I want to eat!!!} So, Southern Living knows our four footed good boys and girls like treats and has compiled a list of people food that dogs can not only have but that they say is actually good for them. Also some no-no’s.

  CS MARKETPLACE SPOTLIGHT   

OH ! OH !

Have extra holiday pounds now overstaying their welcome? Help is here!

My very own Dieter’s Survival Guide series gives you ways to deal with all those everyday situations that try to add more pounds or keep you from shedding the ones you want gone. Some quite tasty.

There is a full-story version but these days most folks prefer quicker access and that’s available in the “The Busy Person’s Diet Guide,” including all the information of the original but in fast-read form.

You can see the full series, available on Amazon, in our CS Marketplace, .99-$2.99.

CS Marketplace

  FEATURED RECIPE  

Did you resolve to buff up your cooking game?

Well hooray, here you go. Ina Garten just may have given us the book we’ve all been waiting for.Cook Like a Pro: Recipes and Tips for Home Cooks

Pro results for  the full spectrum of “am” cooks, from gourmet level to “Is this one the frying pan?” Here you’ll find how to taste, season, plate, arrange a bar, measure, test for doneness, cut, bake, prep, make stock, time, substitute – like a pro.

And . . . pro results without complex recipes. So, about our Feature. If I had ‘fessed up in the headline that these are cauliflower toasts, would you have clicked past so fast your screen would have spun??? But just look at these . . . in addition to the title veggie there’s prosciutto, three kinds of cheese, chives, seasonings and a touch of spice. Pretty easy too. Thanks “Barefoot Contessa.”

Recipe    “Cook Like a Pro”    Ina’s other cookbooks

CS page of cooking substitutions on this site

  TIP  

Still have leftover holiday ham in the freezer?

You probably already know some tasty ways to use it up. But, just in case you would like a few more ideas, here’s Tasting Table at your service with a trio of dishes that can take that porky delight into whole new realms. All pretty easy too.

Transforming ham leftovers

  A PEEK AT MY WEEK  

Where we talk cooking and other salon-y subjects

  Well this was darn good. And, cheers, it starts with store bought chicken tenders. Here’s what I did – melted butter in a skillet over med-lo heat, split the tenders length wise and placed cut side down in the hot butter for just about a minute, then turned over and topped each pair with two slices of Swiss and two slices folded in half of thinly sliced ham. Covered just until cheese had melted enough to hang onto the ham, then flipped over, covered again till all heated through. Poured the butter over the servings.

  In addition to the restaurant clone Mexican salad we talked about in last week’s salon, there’s another I like to make that’s pretty darn good. In fact at one get-together after four of us had seconds, one of the guests went and picked up the platter and proceeded to finish it off by herself – didn’t ask if anyone else wanted more because I think she didn’t want to risk the answer.

  So, it’s sliced avocados drizzled with ranch {could substitute stirred sour cream}, topped with chopped red pepper, green onion and black olives black sliced olives.

  Years ago I clipped a recipe for a potato casserole and not only has it been a go-to dish ever since, but in more recent times I’ve started using a version of the sauce – now called my own personal Mother Sauce – for other preps. Later this year I’m going to round up all these tasty dishes into a Kindle book. I hope you’ll like it.

BJN’s Eclectic Offerings Page

{new, and still doesn’t quite have all its ingredients}

So far next week: wine cooler guide, salad as finger food, my version of butternut squash sauce, speedy mac & cheese

Cook with passion and a party spirit, whether for a crew, or for two, or just for you
Email me at bjnosek@gmail.com 
{subj – CooksSalon} & receive an “invitation” to weekly online salons

 

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10 Favorite CS Recipes from 2018, Jan 4-10, 2019

From celeb chefs, awesome cookbooks, foodie newsletters, food boards

{some links take you directly to the recipe, others to the relevant salon}

In no particular order – we love them all!

Giada’s Raspberry-Cherry Chocolate “Pop” Tarts recipe

For an extra kick, she uses pop rocks as part of the filling! More happy news – the sweet treat is made almost entirely of ganache, easy ganache, the topper adds a festive splash of color, and they’re already individual servings – no carving required.

Charlie Palmers Acorn Squash with Vegetable Chili

Craving something hearty and warming? One chef that sure can make good on that kind of promise is big guy Charlie Palmer, a celeb chef whose repertoire ranges from high style to downright down-home. Here, he combines two winter faves, a sweet and tender squash serving as a receptacle for a gently spiced garden-full chili. Though of course you are welcome to turn up the heat with more cayenne or other incendiary ingredients. A tasty dish for the family, a showy dish for guests.

Forget those stingy little individual chocolate lava cakes. Go big or  . . . no, just go big. And this panful is just the way to do it. Thanks to this boffo foodie newsletter for an easy and rewarding way to send the sweet tooth into decadent overload. Also called a Brownie Pudding Cake, every spoonful delivers a generous eruption of melty chocolate. Grab a big utensil, tell everyone else to stand clear, and have at it.

Franklin BBQ’s Cole Slaw

This was one of our most accessed recipes all year. It’s from the book “Franklin Barbecue,” a master course in q – with chapters on the smoker, wood, fire, smoke, and most of all the meat – and a few recipes from one of the top pitmasters in the U.S, Aaron Franklin of Franklin Barbecue in Austin, also known for his PBS show.

Valerie Bertinelli’s Breakfast Biscuit Sammies

This is like a whole array of flavorful cravings all in one dish, a Bertinelli signature by the way, and a great way to start the day. It’s from her cookbook, “Valerie’s Home Cooking,” featuring personal notes that intro each section and each recipe. This particular prep combines sausage, cheese, maple syrup, hot sauce, eggs, cheese, and bacon, some in the baking mix, some sandwiched between the halves of the homemade biscuits.

Ree Drummond’s Cap’n Crunch Chicken Strips

Ree Drummond’s “Come and Get It” cookbook has to be one of the most helpful ever because for every single recipe she shows step by steps with photos. This simple and satisfying dish from the book is also shown on her site and that’s what we’ve linked. And guess what – it also shows the step the step process too, even though this is an extremely easy prep.

Martha Stewart’s Chocolate Crusted Cheesecake with Raspberries

You know when she’s in the kitchen, a polished result will be coming out of the kitchen and this elegant dessert is no exception. A buttery chocolate wafer crush, rich cream cheese/whipped cream filling, and pureed raspberry topping = mmm mmm. And, yay, all no bake! A real show stopper! And in addition to a link for the printed recipe, the page also includes a demo so you can see her at work.

Les Kincaid’s Perfect Prime Rib

Image result for prime rib picturesWorking with an expensive cut of meat can be quite scary, but you can cook a prime rib with confidence, thanks to this detailed recipe from chef/cookbook author/cooking instructor/syndicated wine show radio host Les Kincaid. Even better, he also shares a jus prep and extra cooking tips. {Science of Cooking picture}

Eggs Rockefeller from the Egg Board

And who would know eggs better??? In this clever take on the oyster dish, these beautifully poached eggs sit atop a rich mix of bacon, spinach, heavy cream, parm, a touch of spirits if you wish and more, right down to the bread crumb topping. And may I add one thing – I’d replace that fork with a spoon to scoop up every last bit of goodness.

No-bake Chocolate Peanut Butter Bars {go to 11.09.18}

This is from the ever so helpful “What Can I Bring?” cookbook, filled cover to cover with satisfying dishes that are for the most part make-ahead, multiple-serving, and fairly easy to transport. It features the made-in-heaven pairing of chocolate and peanut butter, and wait till you see an additional flavorful ingredient – two choices actually, theirs and mine. Either would be good, mine was a matter of what was handy.

Next week so far: Appetizers, Mexican salad, butternut squash pasta sauce

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Ree’s Easy Rich Caramel Brownies, for Nov 30-Dec 6, 2018

  CatChat  

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

  TIDBITS – mashies go Italian / it’s OK, no yolk / ham it up {M – ham !!!   CS MARKETPLACE SPOTLIGHT – party time cookbooks / for celeb chef fans    FEATURED RECIPE –  oh these are goooooood    TIP – gravy rules    THE WEEK – no recipe required / skewer it / best dressed salads

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks

  Here’s a tasty way to transform leftover mashed potatoes into a whole new dish with an Italian accent. Gnocchi! And really, couldn’t be easier. I’m going to give this prep a try and if it turns out as good as it sounds, I’ll share as an item in a future My Week section of the Salon. Need to play with a sauce too, and actually have a somewhat unusual idea in mind.

  Never saw one, but in case you have . . . Well Done newsletter brings us assurances from MyRecipes that if you find a white egg yolk, no problem. No need to chuck it out. Just a matter of what the chicken ate, e.g., a bunch of white corn. Good news that we wouldn’t have to waste it.

  That same dual source also offers to school us on doing a boffo job on one of the season’s favorite entrees. Their list of “The 11 Most Common Mistakes People Make Cooking Ham – And How to Prevent Them”  is chock full of valuable information. Also includes a video on the best way to carve a spiral ham. And if you hang in there, other helpful demos follow.

  CS MARKETPLACE SPOTLIGHT   

Oh these cookbooks are such fun

If their cookbooks are any indication, for these six sisters life is an ongoing party. This is food that is fun, festive, a riot of colors and flavors.

Depending on the book, you also may well find cooking hacks, pantry help, storage tricks, menus, serving suggestions, decorating ideas, artistic flourishes, party activities, organization tips, instructions for homemade gifts, craft projects, even family traditions. One of the latter included in “A Year with Six Sisters Stuff,” communal and clever, is the “D-I-Y At-Home Family Restaurant.”

Here are some recipes on my do-list from a sampling of their books . . .

“Dinner Made Easy” – taco braid {shown}, crispy coconut chicken strips with pina colada dipping sauce, skillet pizza {actually a turbo charged mac}

“A Year with Six Sisters Stuff” – chicken cordon bleu bites, nutty caramel bars {shown}, mini garlic monkey bread

“12 Days of Christmas with Six Sisters Stuff” – peppermint crunch ice cream pie, bacon & egg breakfast casserole {shown}, slow cooker chicken fajita soup

“Celebrate Every Season with Six Sisters Stuff” {my personal fave} – baked cheeseburger sliders, slow cooker chili cheese dip, St Patrick’s Day cupcakes {shown}

One that I don’t have at hand but that sounds equally interesting is their “Copycat Cooking with Six Sisters Stuff: 100+ Restaurant Meals You Can Make at Home.” It’s 5 stars on Amazon, and it seems their books are generally at least 4 1/2 stars. Good stuff!

All Six Sisters cookbooks

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

Extra for the cooks on your list – especially those who love celeb chef shows. Our special page right on this site lists easy links to the cookbooks, videos, items and giftcards of over 100 of the chefs you know from their tv shows, best sellers, and award winning restaurants. Within this treasure trove you’ll also find some books by these folks that go beyond cookbooks, including fiction and memoirs.  Fine Chefs Book & Gift Shop

  FEATURED RECIPE  

Chef-crafted rich brownies with caramel – easy caramel!

It’s the holidays, go for it! Which is to say, bake a batch of Ree Drummond’s Caramel Brownies, featured on a recent show. Maybe the best brownie I’ve ever had.

What makes the caramel so easy? It’s actually rich dulce de leche . . . out of a jar. And the brownie itself checks in with its own decadence thanks to butter, chocolate and cocoa, and extra vanilla. So good as is, could even skip the caramel and just use the powdered sugar.

Want the best dulce de leche for this recipe or another recipe or atop ice cream or just on a spoon??? Click below to see the ones with top ratings on Amazon.

Recipe    Ree’s cookbooks    Ree’s show videos    Best Dulce de Leche 

  TIP  

Well this makes it a Well Done/My Recipes trifecta

One more from the same twin sources cited in two Tidbits above, elevated to Tip section status. Why? You may or may not be making hard cooked eggs and ham this holiday season, but chances are pretty good you will be making gravy.

Gravy! Pour it on and so many already good dishes get booted into the culinary ionosphere. To make it extra good, follow these guidelines on when and how to use cornstarch or flour, and really for whenever you want to thicken a sauce.

Good gravy

  A PEEK AT MY WEEK  

Please join  me in my kitchen &  parlor

  Well this is nice. A dish I actually made from a recipe can in fact just be put together according to your favorite version – which is to say, really, no recipe needed. What is it? Nachos in a sheet pan, corn corn chips topped with all the usual suspects – maybe some chorizo, tomatoes, onions, garlic, black olives, cilantro and of course cheese{s} – and then, fried eggs. Awesome breakfast or brunch. Pretty too. And here’s another breakfast idea {not the salad shown}.

  Another episode of “Pioneer Woman” had a dish that resonated with me because it offers a variation on a presentation trick I already use, and that’s serving an entire course on a skewer. In my “50 … Tricks” Kindle book it applies to appetizer, salad {shown, carrots and Brussels sprouts blanched}, and dessert. Drummond’s is a clever breakfast version, a lineup of sauteed sausage links, onion wedges, red bell peppers, and green bell peppers, plus cheese stuffed omelets, rolled and sliced. Gonna try this too.

  Lookout, here come some bragging rights and a secret. All inspired by a Basically newsletter from Bon Appetit that says we should dress our salads twice, first acidic and then creamy. Here’s how they do it. I’ve been doing this for years but in an easier {OK, and less pro} way. The secret: I mix equal parts of Wishbone Italian and a good Ranch. Truth be told, it’s a crowd pleaser.

So far next week: sassy soup, foodie jewelry, wine pairing, fave foodie writer on dining alone, millennials want whaaaaat???

Cook with passion and a party spirit, whether for a crew, or for two, or just for you
Email me 
{subj – CooksSalon} & receive an “invitation” to weekly online salons
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Emeril’s Italian sausage stuffed turkey breast, for Nov 16-22, 2018

  CatChat  

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

  TIDBITS – Save your food / overcook your broccoli / wash your cocktails     CS MARKETPLACE SPOTLIGHT – hello, egg lovers / reader-wear   FEATURED RECIPE – Emeril’s easy, showy turkey {M – gimme, gimme gimme!}    TIP – pide party    THE WEEK – then watch out for vampires / upsized nachos / food show trove

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  Save it for another day. Your food that is.  And it will all last longer if we follow these tips to avoid the “12 Storage Mistakes That are Spoiling Your Leftovers” And even better it adds “How to Fix Them.”

  Kudos to writers who craft headlines that all but grab you by the hand and tug you into the story. Like: “Go ahead, please cook the daylights out of your broccoli.” While that may go against all your instincts, it fact this is a recipe for soup {with cheese too, may have used more 😉, and nothing wrong with also “on”} and says the prolonged cooking is the key to its “sweet, nutty, vegetable flavor.”

  Washed any cocktails lately. Appears this is a new thing but quickly finding its way across the country. The reality doesn’t quite match the term, but this basically involves adding a savory element mainly via fat. Forbes gives a number of examples and if you scroll down to the one called Pork Chops and Applesauce you’ll get some idea of the technique. Sounds rather intriguing, and the adventurous just may want to try this at home {or not}.

  CS MARKETPLACE SPOTLIGHT   

OK, who wants eggs?

A chorus of I do I do I do, etc? No problem with this “Rapid Egg Cooker,” No 2 best seller in Kitchen and Dining on Amazon. Looks good too!

I’m going to order one of these for myself just to see how the heck it does scrambled and omelets. That middle picture might offer a clue. It also of course makes hard cooked, soft cooked and poached.

It certainly would be a nice gift for any egg lover. But how handy would this guy be for any morning, but especially Sundays and holidays. And if you’re like this too, eggs aren’t just for breakfast any more.

Also in white and yellow. It’s rated 4 1/2 stars with hundreds of reviews. Starts at $14.99.

  Rapid Egg Cooker    Amazon’s Top 100 Best Sellers in Kitchen & Dining

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

 Extra for Book Lovers . . . who have book lovers on their gift list. This t-shirt sort of says it all.“Reading Reading Reading / everything else” This one is my design, but if you click the Marketplace link just above and scroll down to the Book Lovers section, you can also connect to other shirts for readers/writers, and other nice items for readers including gift cards.

  FEATURED RECIPE  

Emeril’s turkey breast with savory sausage stuffing

This is so perfect for anyone who doesn’t want to prep a whole turkey – easier to carve too! Plus, it’s quite a showy dish, a great centerpiece for whatever else completes the table.

Best of all, you know it’s going to be a mouthful of flavor thanks to Emeril’s lively take on ingredients. That comes into play in the stuffing, a delectable mix of Italian sausage, sourdough bread, aromatics, apple, chestnuts, goat cheese and seasonings galore.

If you click the second link below you’ll arrive on a page with the chef’s other Thanksgiving entrees. As well there’s a box of links there for his other course dishes. Bon appetit!

Recipe    Other Emeril dishes    Emeril’s cookbooks    Emeril’s merchandise

  TIP  

How about for your next pizza party . . . you don’t make pizza???

And instead, make pide. Or to fold in the pronunciation, instead of pea-zuh, pea-duh. One distinct difference is that it’s brushed with butter instead of tomato sauce, but otherwise many similarities.

So, this interesting dish with Turkish origins starts with a nice dough that gets patted into a long oval, and then topped with – whatever you like – but often meat, cheese, veggies, and sometime an egg too. The edges are then folded in to create a kind of edible canoe.

Can’t quite picture the process? No problem, we’ve got the demo by an Australian chef. And as well, a yahoo page of other tasty information and recipes.

Pide demo    All about pide

  A PEEK AT MY WEEK  

Please join  me in my kitchen &  parlor

♦  Well you just never know where you’re going to encounter a food tip. In the current issue of “Smithsonian,” a reader asks how garlic can manage to, let  me say, “perfume” not only your breath but as well your skin and perspiration. The answer has to do with a chemical that isn’t digested and thus passes into the bloodstream. But here’s where the tip comes in – you can neutralize garlic breath with apples. lemons, parsley, spinach or mint. For the skin – “wash with salt and lemon or a dab of toothpaste, or rub your hands across a stainless steel utensil under running water.”

  How do you like your tacos? I favor the soft, rolled kind, usually flour tortillas for beef or shrimp, corn for pork or chicken. But some folks like the crunchy kind so I have those available for get-togethers. Then, though, what about the leftovers? They can certainly be used for an occasional crunchy taco, or crumbled for regular nachos.

  Or . . . as I recently did, split in half for nice big individual nachos. These are topped with cheese {twice}, tomatoes, black olives, and serranos. By the way, those center pieces that you want to remove so they are mostly flat – those are for while-you’re-cooking snacks.

  If you haven’t already discovered this treasure trove, don’t let it take you as long as it’s taken me. Talking about the secondary PBS channel “Create,” PBSCR in the tv listings. I actually have seen a program or two on this network but just this week delved into the schedule and oh my goodness, shows on regional cuisine, ethnic preps, cooking techniques, celeb features, and more. True to its name other creative arts are represented as well. Time slots for your area might be different, but if you want to click on the link here at least you can see if there’s something you want to track down.

So far next week: Ladies of the Night pasta, skewer-mania, your patriotic bar, Sanchez on the soapbox, BJN on the soapbox

Cook with passion and a party spirit, whether for a crew, or for two, or just for you
Email me at bjnosek@gmail.com 
{subj – CooksSalon} & receive an “invitation” to weekly online salons

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Double Layer Cheesecake Bars, for Oct 26-Nov 1, 2018

  CatChat  

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

  TIDBITS – new nutrition site / best chicken preps {MI’ll take one of each  please/ storage tips for leftovers    CS MARKETPLACE SPOTLIGHT – chocolate on your shirt / funny doggies on your shirt    FEATURED RECIPE – delectable layers of vanilla & chocolate cheesecake on yellow cake    TIP – besta pasta    THE WEEK – a totally soup-ed up week including an oh-oh video {Mthe words are no worse than I say with my eyes}

Misty’s History  ♦  Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

  Healthy help. The Center for Nutrition Studies has a new website with new features and recipes too. It focuses on a plant-based life but looks to me like it could be equally  helpful for anyone who just wants some perspective for the veggie side of their palate.

  Chicken! Such a tasty blank canvas, so many ways to prep. How to choose? This might help. Food 52 tops its current newsletter with their “10 Most Popular Chicken Recipes Of All Time.”

  Meanwhile, “Well Done”  helps us minimize waste with some smart tips on avoiding mistakes when storing leftovers.

  CS MARKETPLACE SPOTLIGHT   

Chocolate on your shirt . . . in a good way

I sort of love the new commercials for Reese’s peanut butter cups with the tag line “Not sorry.” It captures the pleasure/guilt dichotomy of chocolate – and then in just two words blasts away the latter.

So if you’re a chocoholic, don’t hide it. Shout it.

Or let my shirt do it for you, with not only the bold words, but also chocolates right inside the letters. Other colors, many sizes.

“CHOCOLATE/CHOCOLATE/CHOCOLATE – everything else” Priorities, my friends.

Crafted by Michigan company SunFrog

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

Extra for Dog Lovers – if that’s you, you might want to add another kind of shirt too. This roundup features dog centric tees with funny sayings. Funny dog shirts for humans

  FEATURED RECIPE  

Cheesecake AND chocolate – BOTH!

OK, you’ve been warned: “Taste of Home” can make you buy more notebooks, cabinets or bytes . It’s one of the few sources, whether the hard copy mag or the online newsletter, where I want to make just about everything they show and tell, and accordingly my recipe files runneth over.

And this look-out-teeth dessert is no exception – Double Layer Cheesecake Bars. As the descrip says, “Can’t choose between chocolate or vanilla cheesecake? Have both when you make this bar recipe with two distinct layers.”

Something interesting in this recipe is the addition of a dry ingredient to a creamy layer. I had not see anything like this until recently and now twice – here and also the chocolate peanut butter bars mentioned in last week’s salon and coming Nov 9 as our Featured Recipe. One note – I used Butter Cake for the base.

Recipe    Taste of Home    Taste of Home cookbooks  

  TIP  

Pasta, we gotcha

So an old yellowed clipping – maybe from the Tribune in my Chicago days? – excavated from my food file, yields some quite helpful tips about the noodle.

How much to cook? So for 4 oz: for small pasta, about 1 c uncooked, 2 1/2 c cooked, 2-3 servings . . . for med size pasta, 3 c uncooked, 3 c cooked, 3 servings {this seems odd, but so it says} . . . for long pasta, 1″ in diameter, 2 c cooked, 2 servings {may want to re-calculate servings to personal appetite}.

Cooking: for 4-8 oz pasta, 3 quarts water, 1 t oil, 1/4 t salt, bring water to full rolling boil before adding noodles, add a little at a time so the water keeps boiling, simmer uncovered until done.

Done? Bite into it – the outside should be tender with a little firmness on the inside, in other words, al dente. Drain, rinsing only if destined for a cold dish. If you need to keep it hot, place the strainer of drained pasta over a pan of boiling water.

We don’t-waste-food-ers like this: Any leftover noodles can be frozen. Reheat for 1 min in boiling water. {Pasta image by Stilfehler}

  A PEEK AT MY WEEK  

Please join  me in my kitchen &  parlor

  Oh-Oh! There’s a video in the article cited below that I actually watched after reading the story. But I’m mentioning it first because it could be offensive to some folks. It’s a compilation of food videos that ranked on social media, and with one exception they’re pretty good. The oh-oh comes in with the narrator who uses, ummm, quite colorful language, but on the plus side he’s also rather funny.

  Are you like this too? I prefer some foods in fairly pure form – e.g., guacamole, deviled eggs, hummus – while others I think benefit from some added pizzazz. We already talked about this for salads and oatmeal. Now I found this gussy article from “Bon Appett” about soup toppers. Soup toppers! What a good and versatile idea. Here’s my take, starting with pasta in a creamy chicken broth.

  A couple of things I discovered about using soup toppers. First you want either feather light toppings or dense soup so that your pretty display doesn’t sink to the bottom. Also, heat any that you can so as little of the stuff as possible cools off the soup too much – for the one I did that you see here, I heated the shrimp and the olives and the peanuts in a skillet over low heat – I also had let the avocado, green onion, and cilantro sit out for a while at room temp.

So far next week: rim glasses like a pro, festive chill for bottles, scraps on tv, celeb bowl, bowl tips

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 carne guisada {that means gravy!}, for Oct 12-18, 2018

  CatChat  

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

  TIDBITS – best ever one-pots / eat well & do good / awesomeness for your 9×13’s    CS MARKETPLACE SPOTLIGHT– best cookers / pet warmers {M – let the dogs have ’em, I never go outside}    FEATURED RECIPE – boffo tacos    TIP – José plays, you drink  ♦  THE WEEK – chop chop / yum to come / “genius” tips

Misty’s History    Misty’s Gallery

  TIDBITS 

Newsy, schmoozy stuff for cooks 

♦  Stew season! The folks at Food & Wine have culled through decades of recipes from their pages to bring us “Best Recipes Ever: Stews and One-Pot Dishes.” The lineup features downhome favorites, regional preps and ethnic specialties, all rich and hearty.

  Need a break from the kitchen now and then? Or maybe on vacation? If so, and one of José Andrés’ restaurants is in the area, maybe consider making this your destination one night. I’ve had the pleasure of meeting this Beard-winning, Michelin-starred chef, notable for his world class tasting menus, and can confirm he has a larger than life personality – but we now know he also has a larger than life heart. Andrés organized kitchens that served 3.6 million meals to storm-ravaged Puerto Rico and to date more than 80,000 meals in the Florence-bashed Carolinas.

  Move over sheet pans, and make room for your 9×13 cousins. Taste of Home is showing a dozen preps, and woohoo all are contest winners. One I found interesting is for monkey bread, single layer instead of the usual bundt style {and the grand prize winner}. And one you can bet I’ll be trying, and sharing, is the double layer cheesecake bars.

  CS MARKETPLACE SPOTLIGHT   

Stew all day – dinner, not you

One of the things I love about Amazon is that whatever you’re looking for it’s likely you’re going to find lots of choices. What keeps it from becoming confusing is that you can zeroElite Platinum Maxi-Matic Quart Stainless Steel Slow Cooker in on your preferences with the options listed in the left side menu.

While for all of you, my friends, that is of course a personal decision, Cadet Crock-Pot SCCPVL600S Cook' N Carry 6-Quart Oval Manual Portable Slow Cooker, Stainless Steelthere’s a particular selection I like to make when featuring something here in CooksSalon. And that is, what are the top offerings. So pretty much any time I’m showing such items, beyond a Electric Rice Cooker Food Steamer - Small 5 Cup (Uncooked) Mini Rice Maker Steamer for Grains and Hot Cereal with One Touch Control and Automatic Keep Warm Functionspecific product you’ll also see a link to best seller, best rated, or both.

Inspired by the stew recipes noted in this week’s Tidbits, thought we could take a look at slow cookers in that regard. Nice, many of them are prime eligible.

Best selling slow cookers    Best rated slow cookers

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

Extra for Dog Lovers – here comes cold weather, time to get out the warm coats for you and the puppydogs. Don’t have any for the four-pawed ones? Browse right here with these direct links to Amazon or Zazzle.

  FEATURED RECIPE  

Tacos from the slow cooker – yep!

So, thanks to a bunch of Yelp-ers, I learned the difference between carne asada and carne guisada. The former grills the meat and the latter simmers it in a savory gravy.

Onions, garlic, tomatoes, peppers, broth and seasonings are all in the mix. And then the slow cookers infuses all those flavors into browned cubes of beef chuck or bottom round.

Even better, the prep comes from the kitchen guru Martha Stewart. See more of her slow cooker recipes in the link below, and a lot more in her dedicated cookbook.

Recipe    39 more slow cooker recipes from Martha

Her slow cooker cookbook    Her other cookbooks

  TIP  

Sipping the Andrés way

José Andrés plays with his food. His website has a page of videos showing exactly that and while all are quite fascinating and fun to watch, most are not really for the home cook, calling into service, e.g., sous vide, sheets of ice, flamethrowers, exotic ingredients, or complex steps.

But at least one of them does fall reasonably within the home kitchen realm. It’s a drink for two and quite appealing both in appearance and probable taste. How about though if both of the people at those straws pledge no driving afterward.

Just for your amusement, may want to check out some of his other videos.

Señor y Señora Sandí-Tiki Cocktail demo    Andres’ page of videos

  A PEEK AT MY WEEK  

Please join  me in my kitchen &  parlor

  Do you have one of those small choppers, either hand crank or electric? Why did I have to see someone else do this to realize how perfect it is for mincing garlic and ginger, both otherwise a bit of a pain in the patootie. Works great!

  In the process of browsing Jose Andrés’ site, found so many recipes I’d like to  try. I think the first one is going to be something he says is inspired by a kimchi bowl he serves at his Beefsteak restaurant – but actually the kimchi is a topping and as such I’d call optional {a good thing, not a fan} – everything else comes together so flavorfully, may well be an upcoming Featured Recipe.

  And the beat goes on. Here, BuzzFeed shares some “genius” slow cooker tips, for meats, chili, dumplings, bread pudding, mac & cheese and more. All from notable chefs, each has a brief explanation and then a link for more information.

So far next week: ice cream for breakfast, potato chips for breakfast, sweet potatoes for a crowd, smokin’ bagels {literally!}

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

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